Risotto is one of those dishes that seem daunting, but actually just requires patience. Nothing about it is particularly difficult, but you need to be willing to wait – and don’t worry it pays off. The Big Rock Pilsner and parmesan cheese add an interesting nuttiness without being overwhelming. A delicious side dish to go with any meal!
2 cups arborio rice
2 tbs oil
1 tbs butter
1 Big Rock Pilsner (find it here)
4 cups water
2 cups parmesan
1 chicken or vegetable bouillon cube
Salt and pepper to taste
In a large skillet heat the oil, butter and rice over medium heat. Stirring frequently, toast until fragrant but not brown, about 5 mins. Add half of the beer. Stir frequently and let absorb. Repeat with the other half of the beer.
Add the bouillon cube and 1 cup of water. Stir until bouillon cube is melted and the water is absorbed. Add another cup of water and stir frequently until absorbed. Repeat twice with the remaining two cups of water. At this point, the rice should be cooked and tender. If not, repeat with additional water until it is tender.
Add the parmesan, salt and pepper. Mix thoroughly until combined.