Difference between revisions of "Beer Cheese Risotto"
RealRecipes (talk | contribs) m (moved Cookbook:Beer Cheese Risotto to Beer Cheese Risotto: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 5: | Line 5: | ||
==Ingredients== | ==Ingredients== | ||
| − | *½ large [[ | + | *½ large [[Onion|onion]], diced |
| − | *1 tablespoon [[ | + | *1 tablespoon [[Olive Oil|olive oil]] |
| − | *1 cup [[ | + | *1 cup [[Rice|arborio rice]] |
| − | *1 ½ cups hot [[ | + | *1 ½ cups hot [[Stock|vegetable stock]] (approximate) |
*½ cup beer | *½ cup beer | ||
| − | *¼ cup grated [[ | + | *¼ cup grated [[Parmesan Cheese|parmesan cheese]] |
| − | *¼ cup shredded sharp [[ | + | *¼ cup shredded sharp [[Cheddar Cheese|cheddar cheese]] (to taste) |
==Procedure== | ==Procedure== | ||
Heat the stock to near boiling. | Heat the stock to near boiling. | ||
| − | Sweat the onion in a heavy, medium saucepan with the olive oil, adding a generous pinch of [[ | + | Sweat the onion in a heavy, medium saucepan with the olive oil, adding a generous pinch of [[Salt|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 (see [[ | + | 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 (see [[Risotto|Risotto]]). |
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. | 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. | ||
Revision as of 17:23, 5 April 2012
This variation on a classic cheese-flavored risotto is hearty and delicious. The beer adds a Welsh Rarebit overtone. The best beer is malty, not hoppy. A good amber or Belgian ale works well.
Ingredients
- ½ large onion, diced
- 1 tablespoon olive oil
- 1 cup arborio rice
- 1 ½ cups hot vegetable stock (approximate)
- ½ cup beer
- ¼ cup grated parmesan cheese
- ¼ cup shredded sharp cheddar cheese (to taste)
Procedure
Heat the stock to near boiling.
Sweat the onion 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 (see Risotto).
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.
