Saturday, October 3, 2020

Champagne Dreams, Beer Budget Risotto

You don't have to be rich to enjoy a good risotto.

This is perfect for a fall Michigan day or anytime.

 I've used arborio rice, butter and chicken broth.

But you can also use a short grain rice, vegan butter, vegetable broth instead.

I've used a lager for this but you can also use a pilsner or a non alcohol beer instead.

1/2 c. each: chopped onions, chopped leeks
2 T. chopped shallots
1 c. arborio rice
12 oz. lager beer
2 c. low sodium broth
1 - 2 T. each: butter, olive oil
1 - 2 cloves garlic, crushed and chopped
1/8- 1/4 tsp each: salt, pepper

Peel, rinse, chop onions, shallots, garlic. 

Remove stem from leek. 

Rinse and chop the white parts of leek. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. 

Add onion, leek, shallots and garlic. Saute for 2 - 3 min.

 Add rice, salt, pepper, stir and saute for 2 min. 

Add 1/2 c. of beer to rice. 

Stir rice until beer is absorbed 2 - 5 min approx.

Carefully add another 1/2 c. of beer to rice.  

Stir for 2 to 5 min or until beer is absorbed. 

Repeat process with remaining beer and chicken broth,1/2 c. at a time until all liquid is absorbed.

Serves 4 - 6. 

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