First of all prepare the vegetable stock that will serve you hot. You can use the granular nut, as I did, or prepare some fresh broth.
Cut the mortadella.
Chop the shallot and brown it in a non-stick pan with 20 g of butter and a drop of oil.
Add the rice and toast it for a minute, then blend with the beer.
Once the beer has evaporated, start adding the hot broth to cook the rice, adding more as it is absorbed.
Halfway through, add the mortadella.
At the end of cooking, stir in the grated lemon peel, the Parmesan cheese and a knob of butter.
Serve your risotto with beer and mortadella and serve immediately.
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