Risotto - Beer, radicchio and scamorza

Risotto is one of the main Italian traditional dishes. Perfect for a dinner with family and friends, it is versatile and you can combine it whit a lot of ingredients. This version is with beer, radicchio and scamorza.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetable stock and keep it hot.

Step 2

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

Step 3

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

Step 4

Once the rice is also translucent, pour half of 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 5

While the rice is getting ready, prepare the other ingredients.

Step 6

Slice the scamorza cheese or make small cubes depending on the piece you have. Keep it aside.

Step 7

Wash the radicchio and remove the thick white parte of the leaves and then slice it roughly.

Step 8

Put a couple of spoon of olive oil in a pan, ease down the radicchio. After two minutes, poor the second half of the beer in the pan and stir until the alcoholic part of the is evaporated. Add some salt and pepper and stir for a minute.

Step 9

When the radicchio is ready, add it to the rice with half of the scamorza.

Step 10

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir. Add the speck when you are about half way through the cooking time.

Step 11

When the rice is ready, switch of your stove, add the the grated parmesan and the other half of scamorza. Stir two minutes before serving.