I received Beer Cheddar Risotto from Ashley at Cheese Curd in Paradise. I have to admit that I've always heard how much work risotto is, so I just haven't made it, and so while this sounded like a delicious combination, I really thought I would mess it up just because of what I'd heard.
The night that I decided to make this, my husband came home from work exclaiming that the Packers were playing on TV...he is a huge Green Bay Packers fan, so I knew this was the perfect dish for us. We enjoyed it as Green Bay won the game (against whoever they were playing, haha).
Beer Cheddar Risotto
barely adapted from Cheese Curd in Paradise
24 oz of beef stock
1/2 small onion, diced1 cloves garlic, minced
1 tablespoon butter
1 tablespoons olive oil
1 cups Arborio rice
1/2 bottle of beer
3/4 cup sharp cheddar cheese, grated
1/8 cup Parmesan cheese, grated
Black Pepper, to taste
Directions1) Place beef stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.
2) Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and cook for 3 minutes and add garlic.
3) Stir in rice, and cook for 3-4 minutes, stirring constantly.
4) Increase heat to medium and add beer. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly. Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.
5) Right before you serve the risotto, stir in the cheese and season with black pepper. (Right before I plated, I stirred in another dash of beer. I think it made the beer flavor a little stronger.)
I now think that things that take longer to cook and a little more attention usually turn out more delicious than the things that are just easy and throw together. I couldn't get enough of this dish. The leftovers were devoured the next day for lunch, and I think the flavors got even better the next day. I think this is the best side dish that we've had in awhile. I served this side dish with Grilled Honey Mustard Pork Tenderloin from Two Peas and Their Pod, it was a great combination.
Please check out all the other delicious side dishes that were made below.