Risotto alla mortadella, a recipe that you certainly do not expect!

Risotto alla mortadella: perfect recipe for delicious and quick first courses to be served at a lunch or dinner with friends.

Risotto alla mortadella is a delicious first course and very simple to prepare. Compared to many other risottos, this recipe has a main ingredient in addition to rice: mortadella with pistachio. For this preparation I recommend adding the mortadella into strips just before the rice is cooked so as not to overcook the mortadella.

Preparation of mortadella risotto

1. Start by thinly slicing the onion then sauté it in a saucepan with the butter over low heat. Meanwhile, cut the thin slices of mortadella into strips.
2. When the onion is well wilted, add the rice, toast until the rice has changed color and blend with the white wine. Let the alcohol evaporate then add a few ladles of boiling broth.
3. Continue cooking by adding boiling broth as needed. Two minutes before the rice is cooked, add the lightly toasted mortadella in a pan and part of the chopped pistachios.
4. Turn off the heat and whisk with a little butter and grated cheese.
5. Serve the risotto decorating the plate with strips of mortadella, a sprinkling of chopped pistachios and some cheese. Enjoy your meal.

If you liked this recipe, you can’t miss the recipe for risotto with leeks and speck . There are many recipes with rice that you can prepare. We have collected some in the article Recipes with rice: risotto, single dishes and croquettes .

storage

Risotto prepared following this recipe can be stored in the refrigerator in an airtight container or well covered with cling film for one day . We do not recommend freezing in the freezer.