Beer risotto is a tasty and original dish that combines the creaminess of risotto with the distinctive note of beer, ideal for those who want to experiment with new flavors in the kitchen.
In a pot, heat the extra virgin olive oil and half of the butter, add the finely chopped onion and let it soften over low heat.
Add the rice and toast it for a couple of minutes, stirring continuously.
Pour in the beer and let the alcohol evaporate over medium heat, stirring often.
Add the hot vegetable broth little by little, continuing to stir and adding more broth as it is absorbed by the rice.
Cook the risotto for about 18-20 minutes until the rice is al dente and creamy.
Remove from heat, stir in the remaining butter and grated Parmigiano Reggiano, adjust salt and pepper, and serve hot.
Pot
Wooden Spoon
Grater
Store in the refrigerator in an airtight container for up to 2 days. Reheat before serving.
For a more intense flavor, you can use an artisanal beer or a dark beer.
Italy, Toscana
| Energy (kcal) | 63.67 |
| Carbohydrates (g) | 4.51 |
| of which Sugars (g) | 0.41 |
| Fat (g) | 3.65 |
| of which Saturates (g) | 1.53 |
| Protein (g) | 1.53 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.21 |
