Beer And Cheddar Risotto

By Texaschef11

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.