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Beer Risotto With Mortadella And Zucchini Flowers - Recipe

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Added by cooking in Italian Cooking


The beer risotto with mortadella and zucchini flowers is a gourmet dish with well balanced flavors, resulting in an unusual yet delicious combination! Find this and many more recipes with pictures on the Giallozafferano App (in English)


This risotto will be very flavourful, so I'll make a delicate vegetable broth. I'm using celery, carrot, onion and parsley. Cut them into rough chunks: peel the carrot and cut into chunks, peel the onion, but use only half for the broth, roughly cut into pieces, parsley, and add to the hot water, cover with a lid, leave a small opening and cook on a medium flame for about 30 minutes.
For my risotto, I'm using these aromatic herbs: a few rosemary needles - make sure to avoid the woody stem - wild fennel, a few sprigs of thyme and a few leaves of marjoram, very aromatic, finely chop... that's it. Take a large piece of mortadella and cut into small cubes. Move on to the zucchini flowers, here's how to clean them: first remove the green bits at the base, then remove the pistils, in this way; once cleaned, cut the flower into strips, in this way. Repeat with the remaining zucchini flowers, until used up.
In a pan, cook the remaining half onion, finely chopped, with a little oil and butter, on a low flame for about 10-15 minutes; add the rice and toast it for a couple of minutes... raise the heat a bit. And now move on to the most unusual step: pour in beer instead of wine. When the beer has completely evaporated, cook the rice by adding the broth, that has been strained, one ladleful at a time, of course.
5 minutes before the end of cooking, add the mortadella, the aromatic herbs, the grated zest of half lemon and a small piece of ginger, that has been peeled - in this way you don't waste any of the grated ginger. It's done! Add the zucchini flowers and turn off the heat. Lastly, stir in the grated parmesan cheese and a small piece of butter to make it creamy. Taste for salt... just a pinch more. Cover with a lid and allow to rest for at least a couple of minutes. And while my risotto is resting, let's see together the ingredients needed for this recipe.

Beer risotto with mortadella and zucchini flowers
For 4 servings
1 ⅔ cups (320 g) of carnaroli rice
⅕ lb (90 g) of zucchini flowers
¼ lb (100 g) of mortadella
just under ½ cup (100 ml) of pale ale
just over ½ cup (60 g) of grated parmesan cheese
grated fresh ginger
1 sprig of wild fennel
a few sprigs of thyme, rosemary and marjoram
the grated zest of half lemon
half onion
3 ½ tbsp (50 g) of butter
a little extra virgin olive oil
1 pinch of salt
pepper to taste

For the broth
4 ¼ pints (2 lt) of water
1 stalk of celery
half onion
1 carrot
1 small bunch of parsley
1 pinch of salt

Every time I make this risotto, there is none left! The flavours are distinct and well balanced, a dish for real connoisseurs... cook it yourself and let me know if you impressed your guests!
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