Beer and Cheddar Cheese Risotto - Cincinnati News, FOX19-WXIX TV

Beer and Cheddar Cheese Risotto

Beer and Cheddar Cheese Risotto

2 Tbsp extra-virgin olive oil
1 small onion, cut into 1/4 dice [about 3/4 cup to 1 cup diced]
1 clove garlic clove, chopped
1 12oz beer (Pale Ale or Honey Nut Ale)
1 1/2 cup vegetable broth
1 cup arborio rice
2 Tbsp unsalted butter
1/4 cup cheddar cheese grated

1. In a 12 - 14" skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened and translucent.

2. Meanwhile, heat up broth in a small pot on the stove and keep warm. (important to keep warm)

3. Once the onions are translucent, add the rice and stir with a spoon until toasted -- about 3-4 minutes.

4. Add a third of the beer to the toasted rice, cook until liquid is absorbed, then continue to add beer and then the broth into the rice at about 1/2 cup increments. Making sure to wait until the liquid is absorbed before adding additional liquid to the pan.

5. Cook until the rice is tender and creamy and yet still a little al dente. Stir in the butter and cheese until well mixed.

6. Taste. Add Salt and Pepper to taste.

7. Portion risotto into plates or serve with pita chips as an appetizer (pictured here)

Servings: 4 (or more as an appetizer)

Yield: 1/2 cup

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