Risotto with beer and hot dogs – Risotto con birra e würstel
It seems unusual to combine würstel (hot dogs) and beer in a risotto but the result is decisively outstanding with a clear reference to the Tirolean cuisine.
Ingredients:
2-1/2 cups Vialone Nano*
1 finely chopped scallion, about 1/4 cup
1 cup beer**
3-1/2 oz. hot dogs, preferably pork and sugar free
1/2 freshly ground Parmesan
7 or 8 cups light chicken broth
5 Tbsp. butter
salt to taste
Instructions:
1. In a large non stick pan cook the scallion with 3 Tbsp. butter until they start to soften up, being careful not to brown them.
2. When they are translucent add the rice and mix it well letting the rice toast for a minute or so.
3. Add the beer and mix it in. Continue cooking until the beer has evaporated.
4. Add about 2 cups of hot broth and mix well.
5. As the broth is absorbed by the rice add more a cup or so at a time mixing often.
6. Slice the hot dogs thinly and add them to the rice a few minutes before it is ready.
7. When the rice is almost cooked mix in 2 Tbsp. of butter and the parmesan.
8. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
Notes:
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
** If you prefer not to use beer you can skip it, however the taste will be significantly different.
