An unusual first course, customizable using your favorite beer, beer risotto is really easy. At home, we love risottos, creamy and enveloping. Preparing them requires a certain care and, maybe just in my head, a good dose of love. I have now made risotto with anything, but I was missing beer, and I had to remedy that. It was really liked.
So let’s get to work and prepare beer risotto together.
If you also love risottos, here are some tasty ideas for you.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for beer risotto preparation
- 3 tablespoons chopped celery, carrot, and onion
- 3 tablespoons extra virgin olive oil
- 1.5 cups rice
- 1.25 cups beer
- 3 cups vegetable broth
- 2 tablespoons butter
- 1/3 cup grated Parmesan cheese
- A few leaves basil
Tools
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- Saucepan
Steps for beer risotto preparation
First, prepare a mix of chopped celery, carrot, and onion. I always make a lot and then freeze it in ice cube trays. Use 3 tablespoons in a pan or a saucepan with some extra virgin olive oil. Add and toast the rice.
Once the rice is toasted, deglaze with the beer. Let it evaporate, then gradually add the hot vegetable broth. If the broth is unsalted, adjust with salt. Cook while stirring often.
When almost cooked, remove the rice from the heat. Add the cold butter and Parmesan cheese. Flavor with basil, stir well, and let it rest for 2-5 minutes. Give it a final vigorous stir and serve after seasoning with a generous sprinkle of black pepper.
Storage
Store the risotto in the fridge for a maximum of a couple of days.
FAQ
Which beer can I use?
I used blonde beer, but use whichever you prefer.
