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Beer Cheddar Risotto

Wow, I loved this! I made it a few weeks ago with some prepackaged bacon-wrapped filets for a hearty winter meal. It was pretty easy to make and it's Risotto so what's not to like?! My husband liked it but wasn't in love with it. But, he's not a huge fan of risotto - he's perfectly content with his rice being just plain white rice.

Also, just an FYI - the leftovers were FANTASTIC with some shredded chicken thrown in while heating up. Yeah, a few people at work were jealous when they smelled it in the good 'ol microwave!

Makes 6 servings
Ingredients
1/2 small onion, diced
1-2 cloves garlic, minced
1 tablespoon butter2+ 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

Directions
- 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.

** I originally got this on the nest forever ago and didn’t attribute to anyone when I saved it. When doing a google search I found that Colleen had it, but also has had for awhile (from the nest) and didn’t attribute either)
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Comments

  1. ColleenDecember 12, 2008 at 6:04 PM

    Yum, I am so glad you liked this! Awesome idea about the shredded chicken for leftovers, too!

    ReplyDelete
  2. What's Cookin ChicagoDecember 14, 2008 at 8:27 PM

    What a great flavor for risotto!

    ReplyDelete
  3. FayeDFebruary 7, 2009 at 8:37 AM

    Glad you liked the recipe. This was my creation from Easter almost three years ago. I of course had to share the goodness with my nestie friends. Love the pairing with bacon-wrapped filet. ~FayeD from the Nest

    ReplyDelete

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