|
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.
|
