This recipe is on the smaller side for risotto, since I was home alone when I made it – this makes about two servings as a main course. The recipe could easily be doubled to serve more.
3 cups chicken broth
2 tablespoons olive oil
1 shallot, sliced very thinly
1 clove garlic, minced
3/4 cup Arborio rice
1 1/2 cups beer of your choice
1/2 cup finely grated aged Gouda (I used Beemster X-O from Vivant Fine Cheese)
2 teaspoons fresh chives
Bring the broth to a boil. When it has reached the boiling point, turn the heat to low and cover.
Meanwhile, heat the olive oil in a Dutch oven or large pot and let the shallot cook until soft. Add the garlic, stir for 30 seconds, then add rice and let it absorb the butter and olive oil, then add the beer and stir while the rice soaks it all up. Note that 1 1/2 cups of beer is not a whole bottle, so feel free to enjoy the leftover cerveza.
Once the wine from the last step is absorbed, add one cup of hot broth from your covered pot. Stir until the rice absorbs it. Repeat until rice is tender. Just make sure to stir pretty consistently and be patient while each addition of broth absorbs.
When the rice is firm but not crunchy (you might not need to use all the broth), turn the heat off and stir in the Gouda. Chop chives and garnish each bowl with them. Enjoy!
- Recipe courtesy of Laura Zolniski
by Nancy Ellison