Risotto - Beer, speck, mushrooms, and fontina cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

Chop the mushrooms in small pieces.

Step 3

Slice the cheese in small cubes

Step 4

Chop onions until they are quite small, so they can melt while cooking.

Step 5

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the shallot is becoming translucent, add the rice.

Step 6

Once the rice is also translucent, pour the beer in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 7

Add the speck and a bit of salt and pepper and cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently.

Step 8

When the rice is soft and creamy, switch of the heat and add some grated parmesan and fontina cheese to the risotto and stir for a couple of minutes before to serve it.