Given that I love risottos… This beer and speck risotto is one of those risottos I like to make often because it includes blonde beer with a strong taste but also with a touch of acidity, very flavorful and strong speck, and the delicacy and creaminess of Philadelphia cheese. A perfect mix of flavors! 🙂
In my beer and speck risotto recipe, I used blonde beer, but if you want to make the risotto even stronger and more flavorful, you can use dark beer, even unfiltered.
The same goes for the creamy cheese, I used Philadelphia in this case, but you can use whatever you prefer!
If you love risottos, you definitely need to try:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to Prepare Beer and Speck Risotto
- 1 cup Carnaroli Rice
- to taste Onion
- Vegetable Broth (or bouillon cube)
- Speck (cut into strips)
- 3/4 cup Light Beer
- 3 oz Philadelphia Cheese
Tools
- Pot
Preparation of Beer and Speck Risotto
First, put the broth on the stove and in another pot, start sautéing the onion with a tablespoon of extra virgin olive oil, brown the rice over high heat for a minute, then start deglazing the rice with a little beer at a time.
Then add ladles of broth and let the rice cook over low heat for about 15 minutes.
Halfway through cooking, add the speck and mix the rice with a wooden spoon to flavor. If you see that the rice dries out too much, add more broth until the end of cooking.
Finally, with the heat off, you can add Parmesan cheese, salt, and pepper, mixing everything together. I then added 80 grams of Philadelphia to make the risotto even softer and creamier. Serve your risotto piping hot! A delight! A must-try!
Storage and Tips
You can use the beer you like best, the choice in this case is subjective
The same goes for the cheese, I would opt for a creamy cheese like robiola, Philadelphia, or certosa.
You can store the risotto in the refrigerator in an airtight container for a maximum of 2 days.
