Ask my husband what my drink of choice is. He'll tell you: A glass of red wine.
What's his choice? A nice cold beer.
Well, let me elaborate - my husband enjoys fancy-schmancy beers that don't have the word "light" in them. Those are watered-down beers, and you'll probably need a 6 pack to feel the impact from one of his fancy beers. Eric's beers has something called IPA - "indian pale ales" which gives it tangy and hoppy or earthy-like tastes. Currently Eric's beer fridge has a bunch of "IPA" beers that he has been unable to drink with his on-going horrible cluster headaches. He can't mix alcohol with medication, and I won't touch the beers with a ten foot pole. Unless....I cook with it, and that's what I did. I used a Sam Adams Lemon Pepper Saison ale which is a classic Belgian-style brew from the Longshot American brew limited selection. It added a nice touch of citrus tang for the classic risotto dish garnished with fresh basil leaves and crispy prosciutto. Enjoy!
Adapted from Made by Melissa
3 ounces of prosciutto
1 large shallot, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1.5 cups Arborio rice
12 ounce bottle of beer (Sam Adams Collection was my preference)
3 cups of low-sodium chicken broth
6 ounces gouda cheese, grated
1/2 cup parmigiano reggiano cheese, freshly grated
8 to 10 basil leaves, chiffonade
Salt & pepper
1. Heat the low sodium chicken broth to near boiling.
2. In a small skillet, cook the prosciutto until par crispy. Set aside for garnish.
3. In a medium saucepan, add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Add the shallots and cook until translucent. Add the rice, sautéeing until each grain is coated.
4. Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add a ladleful of hot chicken broth to the saucepan. Stir constantly while simmering. Repeat procedure (stir and ladle) for around twenty minutes and and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking. Season with salt and pepper to taste.
5. Remove from heat, add the gouda & parmigiano reggiano cheese and stir well. Finish off with the 1 tablespoon of unsalted butter. Garnish with basil leaves and top with crispy prosciutto and add a sprinkle of freshly grated parmigiano reggiano cheese.