Mrs. Regueiro's Plate: Beer Cheese Risotto

Tuesday, August 26, 2008

Beer Cheese Risotto

Our last taco/poker party left us with a fridge full of beer!!!!! Yes, I was the only girl out of the bunch, too. I wanted to be able to cook with the I came across this recipe. It was pretty good!!
Adapted from ?
½ large onion, diced
1 shallot, diced
1 tablespoon olive oil
1.5 cup arborio rice
2 cups hot vegetable stock (approximate)
½ cup beer or more
¼ cup grated parmesan cheese
1 cup shredded extra sharp cheddar cheese

Heat the stock to near boiling. Sweat the onions & shallots in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated.Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around a third to a half cup of hot stock (this should be heated in another pan close by). Stir constantly while simmering. Repeat procedure for around twenty minutes--most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking. Remove from heat, adding the Parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more.
Pin It button on image hover