This recipe came from my hankering for saffron risotto and not having all the usual ingredients! I didn’t have white wine – but I did have beer. I ran out of Parmesan cheese – but… I did have cheddar. Chicken broth? No, but I did have vegetable broth. This is when I came up with Beer and Cheddar Cheese Risotto!
My first try I used Corona beer, it was good, but I thought it could be better. Next time I tried this dish as an appetizer with a pale ale. It was really good, but my good friend and beer connoisseur, Iva, recommend Nut Brown Ale or a Stout. Well I couldn’t find the stout, but the Nut Brown Ale hit the spot. Side note: it’s actually become my favorite to drink too!
This is a great side dish or appetizer with some pita chips. Enjoy! – Betty
Beer and Cheddar Cheese Risotto
2 Tbsp extra-virgin olive oil
1 small onion, cut into 1/4 dice [about 3/4 cup to 1 cup diced]
1 clove garlic clove, chopped
1 12oz beer (Pale Ale or Honey Nut Ale)
1 1/2 cup vegetable broth
1 cup arborio rice
2 Tbsp unsalted butter
1/4 cup cheddar cheese grated
1. In a 12 – 14″ skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened and translucent.
2. Meanwhile, heat up broth in a small pot on the stove and keep warm. (important to keep warm)
3. Once the onions are translucent, add the rice and stir with a spoon until toasted — about 3-4 minutes.
4. Add a third of the beer to the toasted rice, cook until liquid is absorbed, then continue to add beer and then the broth into the rice at about 1/2 cup increments. Making sure to wait until the liquid is absorbed before adding additional liquid to the pan.
5. Cook until the rice is tender and creamy and yet still a little al dente. Stir in the butter and cheese until well mixed.
6. Taste. Add Salt and Pepper to taste.
7. Portion risotto into plates or serve with pita chips as an appetizer (pictured here)
Servings: 4 (or more as an appetizer)
Yield: 1/2 cup