Friday, January 18, 2013

Bacon, Cheddar, and Beer Risotto

I adore risotto - in any form. There was a time where I was scared of making risotto... I think because it sounds complicated and pretentious. I mean, it is usually served at higher end restaurants... that makes it more elite, right? Nah. It's actually fairly simple if you're willing to babysit the pot for a good 30-45 minutes. To be honest, stirring risotto is somewhat theraputic ~ and you get a bowl of delicious risotto in the end! A win-win!

Traditional risotto is made with a blend of stock and wine. One of my favorite risottos uses chicken stock and white wine. This risotto is a delicious twist on the expected - it uses beer! And what goes better with beer than sharp cheddar cheese and bacon? What you get is a creamy, tangy, and smoky bowl of goodness that will disappear from the pot in record time. It was such a hit in my house that I only got one bowl out of the entire pot {there are only 2 of us here... and this makes 6-8 servings!}

If you haven't made risotto yet, conquer your fear and spend some time in the kitchen. You may even come away more relaxed in the end... and if not, at least you'll have a great meal when you finish!


Bacon, Cheddar, and Beer Risotto
1 tablespoon butter
1/2 small onion, chopped
2 garlic cloves, minced
2 cups uncooked Arborio rice
12 oz bottle of beer
6 cups chicken broth
1/4 cup Parmesan cheese, grated
1.5-2 cups sharp cheddar cheese, shredded
6-8 slices of bacon, cooked and broken into small pieces

In a large stockpot or dutch oven, melt the butter over medium-low heat. Add onions and cook 3-5 minutes, or until translucent. Add the garlic and cook another minute, or until fragrant. Add the rice and stir to combine. Cook for 2 additional minutes, stirring throughout.

Pour in the beer and turn heat to high until the beer begins to simmer. Reduce heat to medium-low and add 1/2 cup of chicken broth. Stir occasionally until the liquid is absorbed and add another 1/2 cup of chicken broth. Repeat this process until all 6 cups of chicken broth have been added and the rice is creamy.

Remove from heat and add cheeses and bacon. Stir until well combined and serve.

Adapted from: Emily Bites

 

2 comments :

  1. I hate when people are scared of risotto... it's SO easy! And one of my hubby's favorites... I think he'd love it even more with BEER in it!!

    ReplyDelete
    Replies
    1. Oh, he'd definitely love this then - my hubby ate nearly the entire pot himself! Huge hit.

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