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.

Ingredients

• ½ large onion, diced
• 1 tablespoon olive oil
• 1 cup uncooked arborio rice
• 1½ cups hot vegetable stock (approximate)
• ½ cup beer
• ¼ cup grated Parmesan cheese
• ¼ cup shredded sharp cheddar cheese (to taste)

Steps

1. Heat the stock to near boiling. Keep hot.
2. 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.
3. Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around ⅓ to ½ cup of hot stock. 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).
4. 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.

More recipes with onion, rice, broth or stock, beer, parmesan or cheddar cheese

Adapted from “Beer Cheese Risotto” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.