Directions:

For Cooking on Stovetop:

Pour chicken broth in a small pot, and let it sit on a gentle heat.

In a large sauté pan, cook bacon to render the fat. Once crispy, remove from pan and set aside, leaving about 1 tablespoon of the bacon fat in the pan. To the bacon fat, add the onion. Cook until translucent, then add the garlic and cook until fragrant. Add the rice and stir to coat the grains in the fat. Cook for about 2 minutes.

Once the grains begin to brown slightly, pour in the beer. Stir and let simmer. Once the liquid is mostly absorbed, add a large ladle of the hot broth/stock. Continue to stir until the liquid is mostly absorbed. Repeat the process until the grains are creamy and cooked through.

Lower the heat and stir in the cheeses and cooked bacon. Remove from heat and serve.

For Cooking in a Pressure Cooker:

Follow the same steps as the stovetop recipe, except use the liner of your electric pressure cooker on the Saute/Browning setting, until you get to the part where you add the beer.

Once the rice has absorbed most of the beer, add in the entire 4 cups of broth or stock. Cover and seal your pressure cooker, then cook on Manual (High Pressure) for 6-7 minutes. Immediately release the pressure, uncover, and remove the liner from the pot. Stir the rice with the liquid until it starts to thicken. Add the cheese, a little bit at a time, until all of the cheese is melted and risotto is creamy. Stir in the cooked bacon and serve immediately.