Cookbook:Beer Cheese Risotto
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.
- 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.