The beer risotto with mortadella and zucchini flowers is a gourmet dish with well balanced flavors, resulting in an unusual yet delicious combination!
|Carnaroli rice||1 2/3 Cup (26.67 tbs)|
|Zucchini flowers||1/5 Pound|
|Mortadella||1/4 Pound , cubed|
|Pale ale||1/2 Cup (8 tbs)|
|Grated parmesan cheese||1/2 Cup (8 tbs)|
|Grated fresh ginger||1 Teaspoon|
|Wild fennel sprig||1 , finely chopped|
|Thyme sprig||1 , finely chopped|
|Rosemary sprig||1 , finely chopped|
|Marjoram||1 , finely chopped|
|Zest of lemon||1/2|
|Onion||1/2 , finely chopped|
|Butter||3 1/2 Tablespoon , divided|
|Extra virgin olive oil||1 Tablespoon|
|For the broth|
|Water||4 1/2 Pint|
|Celery stalk||1 , sliced|
|Onion||1/2 , sliced|
|Carrot||1 , sliced|
|Parsley||1 Bunch (100 gm) , sliced|
For the broth – in a large pot, boil water and add in all the ingredients. Cover with a lid, leave a small opening and cook on a medium flame for 30 minutes.
Strain the broth and set aside.
Clean the zucchini flowers, by removing the green bits at the base, followed by the pistils. Cut the flower into strips set aside.
In a pan, heat 3 tablespoons of butter and extra virgin olive oil throw the onion and cook on a low flame for about 10-15 minutes.
Add in the rice and toast it for a couple of minutes, raise the heat a bit.
Pour in the pale ale and let it evaporate completely. Cook the rice by adding the broth in small portions.
5 minutes before the end of cooking, add in the mortadella, the wild fennel sprig, thyme sprig, rosemary sprig, marjoram, lemon and ginger. Stir well.
Add in the zucchini flowers and turn off the heat. Stir in the Parmesan cheese and remaining butter. Adjust the seasoning according to your taste. Cover with a lid and allow to rest for at least a couple of minutes.
Garnish with some more Parmesan and serve!