Posted on

Beer and speck risotto Recipe

Beer and speck risotto

  • Servings: 4
  • Print

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.