I am really starting to love risotto, and this recipe is my favorite one yet! It does take a bit of time to make, and honestly that is why I did not make it sooner. But I so wish I had! The risotto is so tender and creamy, and the slight tang of the beer combined with the sharp cheddar makes for a phenomenal flavor combination. I was a bit nervous about using an entire bottle of beer, since I don’t like beer, but it really was the perfect amount. Even my husband, who does not really like risotto, really enjoyed this.
Beer and Cheddar Risotto
- 1/2 small onion, diced
- 1-2 cloves garlic, minced
- 1 tablespoon butter
- 2+ tablespoons olive oil
- 2 cups Arborio rice
- 12 oz. bottle of beer (preferably not light beer)
- 49.5 ounce can of chicken broth
- 5 ounces sharp cheddar cheese, shredded
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, shredded
- 1/4 teaspoon cayenne pepper (omitted)
Pour chicken broth into medium saucepan. Keep warm over low heat.
Heat large saute pan over medium-low heat. Add butter and 2 tablespoons olive oil. Heat just until butter is melted. Add onion and saute for 3-5 minutes, until soft and translucent. Turn heat to medium-high and add garlic. Cook for 30 seconds to 1 minute, just until fragrant.
Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.
Pour in beer, turn heat up to high until it starts to simmer.
Turn heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves. You may not need to use all of the chicken broth – risotto should be creamy and just slightly al dente. This should take 30 minutes or more.
Remove from heat and stir in the cheeses and cayenne pepper.
Source: Cooking This and That, as adapted from FayeD on thenest.com.