Beer Cheese Risotto
Beer Cheese Risotto swaps the usual white wine for a malty ale and finishes with Parmesan and sharp cheddar, giving a creamy rice with the tang of Welsh rarebit. The contributor recommends a malty beer over a hoppy one, such as an amber or Belgian ale, since hops turn bitter as the liquid reduces. It needs one small pot, a handful of ingredients and about twenty minutes of steady stirring.
Instructions
Heat the vegetable stock until it is nearly boiling, then keep it hot on a back burner while you cook the rice.
Warm the olive oil in a heavy, medium saucepan and add the diced onion with a generous pinch of salt. Cook gently until the onion is soft and transparent.
Stir in the rice and sauté until every grain is coated with oil.
Pour in the beer and bring it to a simmer, stirring constantly. Keep stirring until the beer is mostly absorbed.
Add about ⅓ to ½ cup of the hot stock and keep stirring as it simmers. When it is mostly absorbed, add another ladle and repeat.
Continue this way for around twenty minutes. The rice is ready when most of the stock has gone in, the grains are tender when tasted, and the pan holds a thick, creamy sauce.
Take the pan off the heat and stir in the Parmesan until it dissolves into the rice. Add the cheddar and stir until it melts and blends in.
Taste, and stir in more cheese if you want a cheesier risotto.
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