Tuesday, April 8, 2008

Beer & Cheddar Risotto

Recipe adapted from http://recipes.sparkpeople.com

2 tbsp butter
1 tbsp minced garlic
2 cups Arborio rice
1 bottle beer
49.5 oz chicken broth
1 cup cheddar cheese, shredded
1/3 cup Parmesan cheese, shredded
1/4 tsp cayenne pepper
ground pepper to taste

Simmer chicken broth in a pot over medium-high heat.

In another pot turn heat to medium-low. Add butter; heat until melted. Add garlic, turn up the heat to medium high and saute for 1 minute. Add rice and saute for 2 minutes, stirring constantly. Add beer, turn the heat to high, stir until absorbed. Add chicken broth 1/2 cup at a time, allowing each addition to absorb before adding the next, stir constantly. This should take about 25 minutes.

Remove from heat stir in cheeses, cayenne pepper, and ground pepper.