This risotto is a danishification of a nice recipe I have got from Sigrid at CavolettoDiBruxelles.it. It happened that I was supposed to make Sigrid’s dish one evening and I was missing some of the ingredients. So I have used what I had at home: apples from my little garden and beer instead of white wine for the post toasting phase of the rice. Italians would shout “sei matto!!”. I know it’s a big scandal. But at least I have used a very nice beer from Aarhus: The “Klosterbryg” meaning the brew from the monastery (in Italian “convento”). It’s a handmade brew, at least this is what its nice designed label says. It has a quite special taste, I haven’t been thought a sommelier course so far, but I would say it’s a “corposo”, full-bodied taste.
The apple from my tree are quite sour so I thought it was a nice idea to add some dill. Both for balancing the taste and for making it more Scandinavian as possible!
If it’s your first risotto I suggest you to read al least my previous post about a basic risotto
where I have explained all the phases for the perfect risotto into details (soffritto, tostatura, resting and mantecatura)