Risotto alla Birra
- Ethnicity: Italian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 4 c | chicken stock or vegetarian stock |
| 1 c | dark beer |
| 1/4 c | extra virgin olive oil |
| 3/4 c | finely grated Parmigiano-Reggiano cheese |
| 1/2 c | minced onion |
| 1 T | ground black pepper |
| 2 clv | garlic, minced |
| 2 c | California arborio rice |
| 1 c | Heavy Whipping Cream |
Directions:
1| Place the stock in a medium saucepan and bring to a boil, then lower the heat and simmer gently. Place dinner plates or shallow soup plates in a low oven to warm.
2| Heat the oil in a large wide heavy pot. Toss in the onion and garlic and cook over medium-high heat, stirring frequently, until softened and translucent. Add the rice and cook, stirring, until the grains are well coated with oil, about one minute. Add the cream and stir as it heats up to a simmer, then add the beer. Stir occasionally to prevent sticking. The rice will gradually start absorbing the liquid. When the liquid is bubbling and starting to be absorbed, using a cup or a ladle, add about 1/2 cup hot stock to the rice. Continue stirring every minute or so to prevent sticking and to help distribute the liquid. When the liquid has been mostly absorbed, add another 1/2 cup stock and repeat. Continue cooking the rice, adding more stock as it is absorbed, until the rice is tender but with a slight firmness at the center, 15 to 20 minutes. The dish should have a creamy texture.
3| Stir in about 1/3 cup grated cheese. Let stand for one minute, then turn out onto the heated plates. Grind black pepper generously over each serving. Place a small bowl with the remaining cheese on the table so guests can sprinkle extra on if they wish.
Serves four as a main course or six as a pasta course in a large meal.