Originally Posted by BeantownR6
i would like that recipe
It was pretty normal in respect to risotto. I threw in half an onion, half a green bell pepper and some mushrooms because I needed to get rid of them. Risotto makes great refrigerator velcro.
-Sautee onion, pepper and mushroom in 2 tbl butter and 2 tbl olive oil. Season with salt and pepper
-Add 1c arborio rice and sautee for ~2min
-Continue making risotto in normal fashion (add in 1c, cook until liquid is absorbed, add in 1c...etc), but replace 1 cup of chicken stock with a lighter, low hopped beer. I used a mild, but anything would work that is malty, or even dry like tripel or saison.
-When risotto is finished, add 1/2 to 1 cup of fresh grated Parmigiano Peggiano (must be the real stuff!!!).