Ingredients
- 1/2 small onion, diced
- 1-2 cloves garlic, minced
- 1 tablespoon butter
- 2+ tablespoons olive oil
- 2 cups Arborio rice
- 12 oz. bottle of beer (preferably not light beer)
- 49.5 ounce can of chicken broth
- 5 ounces sharp cheddar cheese, shredded
- 1/3 cup mozzarella cheese, shredded
- 1/3 cup Parmesan cheese, shredded
- 1/4 teaspoon cayenne pepper
Preparation
Step 1
Pour chicken broth into medium saucepan. Keep warm over low heat.
Heat large saute pan over medium-low heat. Add butter and 2 tablespoons olive oil. Heat just until butter is melted. Add onion and saute for 3-5 minutes, until soft and translucent. Turn heat to medium-high and add garlic. Cook for 30 seconds to 1 minute, just until fragrant.
Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.
This dish was made last minute; so all I had were green onions. They were quite tasty!
Pour in beer, turn heat up to high until it starts to simmer.
Turn heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves. You may not need to use all of the chicken broth - risotto should be creamy and just slightly al dente. This should take 30 minutes or more.
Remove from heat and stir in the cheeses and cayenne pepper.