Beer and Mortadella Risotto

Name: Beer and Mortadella Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Shallot 1.5 oz; Lemon peel 1; Vegetable broth 4 ¼ cups; Rosemary 5 ½ tsp; Fresh ginger to grate 0.1 oz; Parmigiano Reggiano PDO cheese to grate 1.5 oz; Mortadella 5.3 oz; Butter 1 ½ tbsp; Beer light 0.67 cup; Extra virgin olive oil 2 tbsp

it es

582

Calories per serving

Energy Kcal 582
Carbohydrates g 67.7
of which sugars g 3.9
Protein g 15
Fats g 26.6
of which saturated fat g 9.25
Fiber g 2.4
Cholesterol mg 48
Sodium mg 706

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Golden color and creamy finish set beer and mortadella risotto apart on any dinner table, making it an instant favorite for home cooks looking for reliable comfort and bold taste. The way this hearty American risotto brings together classic Arborio rice with savory mortadella and just a hint of sausage adds a subtle twist that families really notice. You get a rich, satisfying flavor from the mixture of cheese and the slight aromatic undertone from the beer—it’s the kind of inviting taste that keeps everyone going back for more. For those searching for new ideas in comfort food or a warm, moist “cheese risotto” dish with standout appeal, this one delivers since the texture stays nice and the color looks so inviting on plates anywhere from big family gatherings to regular weeknight dinners.

Busy home cooks appreciate how well beer risotto fits lots of different family occasions—great for a usual Thursday even if you just want something that feels special. People love pairing this mortadella risotto with a simple green salad (kids usually like the extra crunch!) or some warm, crusty bread, turning quick risotto meals into DELICIOUS full dinners with minimal fuss. Its adaptability with regional American recipes means it slides easily into weekend cooking or acts as a reliable choice when you want easy weeknight meals that don’t feel plain. Swap out cheeses, match it to seasonal veggies, or keep it classic; families like how the cook has control and everyone still gets that good cheesy flavor blended with gentle sausage notes and the welcoming taste of beer. Works for celebrations, family dinner ideas, or when someone shouts for something cozy. Real home bakers often say this is their new go-to since it fits so many needs—simple, warm, flavorful, and absolutely fits every flavor craving, whether the mood is for a new adventure or just a bowl of familiar, great risotto that makes everyone smile!

INGREDIENTS: Carnaroli rice 1.6 cups (320 g); Shallot 1.5 oz (40 g); Lemon peel 1; Vegetable broth 4 ¼ cups (1 l); Rosemary 5 ½ tsp (6 g); Fresh ginger 0.1 oz (3 g) - to grate; Parmigiano Reggiano PDO cheese 1.5 oz (40 g) - to grate; Mortadella 5.3 oz (150 g); Butter 1 ½ tbsp (20 g); Beer 0.67 cup (150 g) - light; Extra virgin olive oil 2 tbsp (30 g)

Preparation

How to prepare Beer and Mortadella Risotto

To prepare the beer and mortadella risotto, put a pot with plenty of salted water on the stove that you will use for the Vegetable broth. Slice the mortadella 1 and then cut it into rather small cubes 2 and set aside. Finely chop the rosemary 3

and the shallot 4; sauté the shallot in a large non-stick pot with the oil 5, then add the rice 6, letting it toast for 1 minute.

Deglaze with the beer 7, allowing it to evaporate. Let the rice cook, adding a ladle of vegetable broth from time to time 8, until the cooking is finished: it will take about 15 minutes. Halfway through cooking, add the mortadella previously cut into cubes 9.

A few moments before the end of cooking, add the grated lemon zest 10 and the chopped rosemary 11. Turn off the heat and finally cream with the butter 12

and with the grated cheese 13, then add the freshly grated ginger 14. Plate the beer and mortadella risotto and serve it very hot 15!

Storage

It is recommended to consume the beer and mortadella risotto immediately. If you have any left over, you can store it for 1-2 days in the refrigerator in an airtight container or covered with plastic wrap.