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Risotto for me, the Italian from Rome, is like fondue for every Swiss. This Italian national dish, which is so popular in northern Italy and widespread in southern Switzerland, was first mentioned in written historical sources in the early 19th century. This creamy rice dish is available in a wide variety and owes its consistency to the traditional method of preparation: not rinsed and not cooked, the starch is retained. As I am more than happy with the result of our Sunday experiment, I would like to share the recipe with you.
The secret of the risotto, with its pleasant malty flavour and aromatic caramel notes, lies in the addition of Fermento Amber Ale, our exceptionally balanced beer, in which malt and hops harmonise at every moment of tasting. The elegant flavour, pleasant aroma and creamy texture make this dish perfect. To improve the latter, I recommend adding Parmegiano and a little butter.
And the most important thing: rice! Different types of rice can be used. We recommend Carnaroli or Vialone Nano, although the former is less easily overcooked than Vialone Nano. The latter is smaller, cooks faster and absorbs the spices better.
Neben der klassischen Paarung von Risotto mit Wein empfehlen wir Ihnen, es diesmal mit dem Amber Ale zu probieren, das wir zum Kochen verwendet haben. The creaminess of the risotto is well balanced by the beer bubbles and the hop flavour of the risotto is accentuated by the beer itself.
Here is the result of the Italian spirit mixed with Swiss beer and the world of fantasy.
Let this recipe inspire you to experiment with flavours. Enjoy it and share the results with us in the comments.
En Guette!