with Bootlegger’s Palomino Pale Ale
4 cups chicken broth (homemade if you are a rad like us)
2 shallots, chopped. 3 cloves garlic, smashed and chopped
1½ cups arborio rice
1 Tbsp extra virgin olive oil
8 oz craft beer
¼ cup grated Parmesan cheese
1/4 cup heavy cream
Salt and Pepper
Put the broth in a sauce pan and bring to a simmer, but never let it boil. In a separate pot, add a big whack of butter and melt it till it starts to foam. toss in shallots and cook until clear, but don’t let em brown. Add garlic and cook until it smells awesome, about 20 seconds.
Stir in the rice and the oil, cooking until it smells slightly nutty, don’t let it brown. bout 2 minutes. Then add the beer and cook until the pan begins to dry, stirring like you know what’s good for you. bout 6 minutes. (use this time to drink the rest of the beer).
Add a ladle full of broth to the rice. Stir pretty much constantly til the broth is almost dry, and then add another ladle and repeat. This’ll take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom will stick and burn and you’ll feel like an idiot. (run out of broth? Next time make more, but for now just use hot water the same way you would broth)
Once your risotto is cooked through (taste it to make sure the rice is cooked and not crunchy), turn heat to low and add the cheese, cream and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice, but still firm enough to stand on a plate, or to roll into leftover risotto balls tomorrow. serve with any amazing craft beer that we sell, hard cider, or a crisp viognier.