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Beer Cheese Risotto

Servings 4

Ingredients

  • 1 1/2 cups arborio rice
  • 2 cups shredded cheddar cheese
  • 1 quart chicken broth
  • 1 12 oz can/bottle ale or beer
  • 1 garlic clove chopped fine
  • 1 TBS olive oil
  • salt and pepper

Instructions

  • Heat the chicken stock to a boil and lower the heat and keep to a simmer.
  • Heat a large, heavy bottomed saute pan over medium high heat.
  • Add the oil. When it is hot add the garlic and swirl it around.
  • Add the rice and stir it to coat fully in the hot oil.
  • When it starts to pop add the beer/ale.
  • Stir the rice until all of the beer/ale is absorbed by the rice. Just remember to stir constantly.
  • Add several ladles of hot chicken stock and stir until absorbed by the rice. Keep doing this until there is one more addition of chicken stock left.
  • Add the cheese and stir until it is dissolved.
  • Add the remaining chicken stock and stir until it is fully absorbed. Season to taste with salt and pepper.
  • Cover the pot and let sit for 10 minutes before serving.