Risotto with beer and mortadella

Time: 40 minutes

Difficulty: easy

Suggested wine:

Cabernet Sauvignon Arcole DOC - Tenuta Desmontà di Bixio Emilio

Ingredients:

320 g pearl barley
160 g sausage
1 white onion
½ litre Oppale beer
½ litre stock
butter
Parmesan cheese

Preparation:

Chop the onion finely and fry it in a drizzle of oil in a pan, until soft. Add the sausage, crumbled up, to the onion and continue frying until lightly browned. Add the barley and after a few minutes the beer (less than one glass); continue cooking with the stock for about 20 minutes. When almost cooked, stir in the butter, Parmesan cheese and remaining beer. Sprinkle with parsley or aromatic herbs if desired.