Ingredients
- 2 cups Rice Arborio, Carnaroli, or Vialone Nano.
- 6 cups Chicken Stock
- 12 oz Beer
- 4 cloves Garlic Minced (use more if you want).
- 2 tbs Olive Oil
- 4 tbs Butter
- 1/4 cup Cream Room Temp.
- 1/2 cup Sharp Cheddar Freshly Shredded.
- 1/2 cup Mozzarella Freshly Shredded.
- 1/2 cup Muenster Freshly Shredded.
- 1/2 cup Havarti Freshly Shredded.
- 1/2 cup Gouda Freshly Shredded.
- 1/2 cup Parmesan Freshly Shredded (use 1/4 cup if grated).
- 1/2 tsp Cayenne Optional.
- 1 ea Salt & Pepper To taste. I like white pepper here.
- 1 ea Parsley To garnish.
Instructions
- Gather your ingredients. Pour yourself a glass of wine!
- Over medium heat, warm the olive oil and garlic.
- While the garlic is cooking, warm your chicken stock up in a pot nearby. We want a nice hot simmer just short of a boil.
- Once a nice fragrance is being released from the garlic, add the rice and 2 tbs of butter. Stir.
- Once the rice starts making a crackling sound, it's time to add that beer.
- Continue stirring until the rice has absorbed the beer.
- Add a ladle of stock.
- Stir until the rice has absorbed the broth. Add another ladle. Continue to repeat until the risotto has that nice creamy consistency and texture.
- Slowly add the cheese while stirring. We don't want any clumps, so take your time.
- Once the cheese is well blended in, add the cream. Stir until it is well mixed.
- Lastly, add the final 2tbs of butter. Stir again.
- Plate, Garnish, Serve, Enjoy!
Notes
- Yes, this is basically fancy cheesy rice. It tastes great and sounds fancy, so what? 😉
- I list the cayenne as optional. It does provide a little bit of “sass” to the dish, so I suggest leaving it unless you really dislike any level of “sass”.
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