Beer and speck risotto
A creamy risotto for beer lovers.
Ingredients
- 320 g of rice
- 120 g of speck
- 100 g of ricotta
- 33 cL of dark beer
- 30 g of butter
- 1 L of broth
- 1 onion
- Salt and pepper to taste
Directions
Chop 1 onion and cut 120 g of speck.
Melt 30 g of butter in a saucepan and add the onion.
After 10 minutes add the speck.
After a few minutes add 320 g of rice and then slowly add 0.33 L of beer.
Continue to cook until cooked, adding a little stock as needed.
When the rice is almost ready add 100 g of ricotta and stir to dissolve.
