Beer risotto with mortadella and zucchini flowers
- Energy Kcal 595
- Carbohydrates g 74.9
- of which sugars g 4.4
- Protein g 15.6
- Fats g 25
- of which saturated fat g 11.79
- Fiber g 2.3
- Cholesterol mg 62
- Sodium mg 1164
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Very low
PRESENTATION
If you're looking to shake up your risotto game, this risotto alla birra from Northern Italy is a great choice. It swaps the usual wine for light beer, which gives the rice a mild and unique aftertaste. Really good stuff. As the beer cooks down, it creates a creamy texture that's just right. And here's the thing: what makes this dish special is the combo of risotto con mortadella and fresh zucchini flowers—known as fiori di zucca in Italy. These delicate petals blend into the rice, adding a garden-fresh flavor that balances the richness of the mortadella. You get a surprising pop with a touch of lemon zest and ginger. Seriously, it's like a nod to those summer days in Italy, where stuffing zucchini flowers is a beloved tradition.
Most people don't associate beer with risotto. But guess what? This risotto con fiori di zucca shows how well it works. The mortadella gives it a savory kick, while the zucchini blossoms add a crisp freshness. Really, it's all there. The lemon and ginger bring a little zing, making the dish feel almost light, despite its rich ingredients. It's a perfect example of how Northern Italians love mixing tradition with creativity. This risotto alla birra con mortadella is a classic comfort food with a modern twist. And look, whether you're intrigued by the idea of a risotto con mortadella e fiori di zucca or just want something moist and different, this dish will bring a touch of Italian flair and fun to your dinner table. It's really, really a celebration of the best of summer's bounty, especially when zucchini flowers are at their peak. For real, you can't go wrong with this one.
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INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g)
- Blond beer 3.4 oz (100 ml)
- Mortadella 3.5 oz (100 g) - a single piece
- Zucchini flowers 3 cups (90 g)
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - to be grated
- Butter 3 ½ tbsp (50 g)
- Onions ½
- Lemon peel ½ - untreated
- Fresh ginger 1 tsp - to grate
- Extra virgin olive oil 1 spoonful
- Wild fennel to taste
- Thyme to taste
- Marjoram to taste
- Rosemary to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Beer risotto with mortadella and zucchini flowers
To prepare the beer risotto with mortadella and zucchini flowers, first prepare the vegetable broth (you can consult the procedure by clicking on the Cooking School: Vegetable broth, respecting the doses of this recipe). Then finely chop the aromatic herbs 1, peel and chop the onion 2, then grate the fresh ginger 3.
Then grate the lemon zest as well 4, cut the mortadella into cubes 5; finally clean the zucchini flowers: rinse them gently under running water, then pat them dry with a cloth, then open them gently and remove the inner pistil 6 and the stem.
Then cut them into thin strips 7. In a large and rather deep pan, pour the oil and 1.5 tbsps of butter 8 to melt over low heat. Then add the chopped onion 9 and stir to soften.
At this point, pour in the rice to toast it, stirring with a wooden spoon 10. Then deglaze with the beer 11 and let it evaporate. Next, start adding a ladle of vegetable broth at a time 12, waiting for it to be absorbed before proceeding with another.
Halfway through cooking, add the mortadella cubes 13, the lemon zest 14, and the grated ginger 15.
Add the chopped aromatic herbs to the risotto as well 16. Cook the risotto by gradually adding vegetable broth, then at the end of cooking, turn off the heat and add the zucchini flowers (17-18)
stir in the remaining butter 19 and the grated Parmesan cheese 20. You can serve the beer risotto with zucchini flowers piping hot 21!