Beer Risotto
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.
Ingredients
- Carnaroli rice
320g320g - Light beer
330ml330ml - Vegetable broth
1l1l - Onion
1unit1unit - Butter
30g30g - Grated parmigiano reggiano
50g50g - Extra virgin olive oil
2tablespoons2tablespoons - Saltto taste
- Black pepperto taste
Purchasable products
Pacific Cold IPA (Can 44 cl)
1 product1 product £ 4.52
Preparation
- STEP 1 OF 6
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.
- STEP 2 OF 6
Add the rice and toast it for a couple of minutes, stirring continuously.
- STEP 3 OF 6
Pour in the beer and let the alcohol evaporate over medium heat, stirring often.
- STEP 4 OF 6
Add the hot vegetable broth little by little, continuing to stir and adding more broth as it is absorbed by the rice.
- STEP 5 OF 6
Cook the risotto for about 18-20 minutes until the rice is al dente and creamy.
- STEP 6 OF 6
Remove from heat, stir in the remaining butter and grated Parmigiano Reggiano, adjust salt and pepper, and serve hot.
Suggestions
Pot
Wooden Spoon
Grater
General Information
Storage notes
Store in the refrigerator in an airtight container for up to 2 days. Reheat before serving.
More information
For a more intense flavor, you can use a craft beer or a dark beer.
Origin
Italia, Toscana
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins1.53g·16%
- Carbohydrates4.51g·46%
- Fats3.65g·37%
- Fibers0.11g·1%