SRC: Beer Cheddar Risotto

It is the October Secret Recipe Club Reveal!

I received Sarah's Kitchen for my assignment. Sarah is English and originally from Kent, but has been living in Texas with her husband for close to a decade. She has tons of great recipes on her blog, and it was difficult to pick just one! I finally settled on Beer Cheddar Risotto because it seemed like the perfect flavors for Wisconsin! I love making risotto and this recipe is very easy. The beer flavor is not very strong, but the cheddar flavor is rich and delicious. Next time I think I will add a little extra beer over chicken stock. I also decreased the recipe size since it is just Ron and I.  I served this with pork tenderloin and it was delicious! Thank you Sarah for a fantastic new recipe!

How 'bout them Packers? I say it is about time!

Ingredients

1/2 small onion, diced

1 cloves garlic, minced

1 tablespoon butter

1 tablespoons olive oil

1 cups Arborio rice

1/2 bottle of beer

24 oz of chicken stock

2/3 cup sharp cheddar cheese, grated

1/8 cup mozzarella cheese, grated

1/8 cup Parmesan cheese, grated

Black Pepper, to taste

Instructions

Place chicken stock in a medium saucepan. Bring  to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 1 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add onions and cook for 3 minutes and add garlic. Stir in rice, and cook for 3-4 minutes, stirring constantly. Increase heat to medium and add beer. Add 1/2 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly.  Continue adding remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Right before you serve the risotto, stir in the cheese and season with black pepper.