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you are here: Recipes | Risotto alla Birra

Risotto alla Birra

Risotto alla Birra


Ingredients:


Arborio rice 300g
30 g butter
A dash of vegetable oil (prevents butter from burning)
33 cl Lager or beer
salt
pepper
1 teaspoon of soft brown sugar (or honey)
1 medium onion
1 medium carrot
1 stick celery
Bunch of wild thyme
½ litre vegetable stock

60g of lardons of smoked bacon  (optional)

Handful of grated parmesan to finish

Method:

If using bacon lardoons fry these off in some vegetable oil until brown then set aside for addition to the risotto later.

Chop onion, carrot and celery to a small dice and add to a wide based saucepan with the butter & vegetable oil and soften over a low-to-medium heat. Then add the rice and increase heat for 3 mins while stirring (coating the grains of rice and toasting them slightly). Add the lager/beer while stirring until absorbed into the rice, then add vegetable stock a little at a time stirring frequently. When rice is soft but still has a bite to it (al dente) the risotto is ready. Add the soft brown sugar and some wild thyme leaves and stir. If using lardoons add them now and stir. Add a handful of parmesan and serve.

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