Tuesday, April 24, 2012

Low class risotto


I'm a sucker for risotto.  There's something so delicate about the individual rice kernels.  And the process of making risotto is almost romantic.  First you loosen the kernels up with a bit of wine or champagne.   The constant stirring is like the artful attention of a compassionate lover.  At the end, the cheese is added - a mild selection that seems to melt into the very soul of the rice.

But just as every woman does not need to be wined and dined, some risottos don't need the champagne and caviar treatment.  Like this one.  It's your working class risotto.  This risotto likes a good brew with her pizza. This risotto finds his tractor sexy.

This recipe comes from my dear friend Faye who is working her way back home as we speak!  After spending far too many years on distant shores she is finally coming back to San Diego!  Sure she's a couple years older and will be bringing home a couple more kids than she left with, but we're happy to have her just the same.  And when we get together, there's no wasting wine with cooking.  That stuff goes straight to the glass!

Beer and Cheddar Risotto 
1/2 onion, diced
1 cloves garlic, minced
1 tablespoon butter
2 tablespoons olive oil
2 cups Arborio rice
12 oz. bottle of 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
  1. Pour chicken broth into medium saucepan and heat over low heat.
  2. Heat a separate large pan over medium low heat.  Melt butter and olive oil in the pan.
  3. Add the onion and saute for 3-5 minutes, until soft and translucent. 
  4. Raise heat to medium high and add garlic.  Cook just until garlic is fragrant.
  5. Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.
  6. Pour in beer, turn heat up to high until it starts to simmer.
  7. Reduce heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves.
  8. Remove from heat and stir in the cheeses and cayenne pepper.

7 comments:

  1. I confess that I have never made risotto. Since this looks consist of everything I usually have on hand, besides the rice, I see I have no excuse not to make this after my next grocery trip!

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  2. I love risotto and make it at least once a week! The combination of creaminess as a whole and the hardness of each kernel of rice is amazing!

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  3. i always have beer around and never have wine...totally doing this with my next risotto!

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  4. This post makes me smile--both because Faye is coming back and because you managed to work "She Thinks My Tractor's Sexy" into a post about risotto. Fantastic work!

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  5. What's low class about this risotto? Looks delish! I wonder if beer risotto is on my list of preggo no- no's . . Probably.

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  6. This risotto looks fabulous! I have yet to try my hand at making risotto but hopefully will do soon.

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  7. Hmmmm. Beer in risotta. This is a new one, for me. It sounds interesting and looks terrific.

    As a post-script, risotto can't be low class. :)

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