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Risotto alla Birra
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Brief Description
Adapted from "Seductions of Rice" by Jeffrey Alford and Naomi Duguid, this risotto reveals the mellow complexity of dark beer.
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Main Ingredient
rice
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Category: Vegetarian
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303433304579304431307003334
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jan 14, 2014
Number of Servings:
Ingredients:
- 4 cups - chicken broth
- 1/4 cups - extra-virgin olive oil
- 1/2 cups - onion minced
- 2 cloves - garlic minced
- 2 cups - Carnaroli, Vialone Nano or Arborio rice
- 1 cups - heavy cream
- 1 cups - dark beer
- 3/4 cups - Parmesan grated
- - Sea salt and freshly ground black pepper
Directions:
1. In a medium stockpot over high heat, bring broth to a simmer, then reduce the heat to low. Meanwhile, in a 180-degree oven, warm shallow soup plates.
2. In a wide, heavy pot over a medium flame, heat the oil. Add onions and garlic and cook until softened and translucent, 3 minutes. Add rice, stir to coat and cook 1 minute. Add cream and cook, stirring, until it comes to a simmer, 3 minutes. Add beer and continue to stir as rice absorbs the liquid, 5 minutes.
3. Once liquid is almost absorbed, add broth, one ladle at a time, stirring until it is absorbed. Repeat with remaining broth until rice is tender with a slight firmness at the center, about 20 minutes.
4. Stir in ⅓ cup Parmesan. Season with salt and pepper to taste. Pass remaining Parmesan at the table. Garnish with additional shavings of Parmesan, if you like.
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