Beer, butter, bacon...This recipe couldn’t possibly be any more decadent. Oh wait, I forgot there’s sharp white cheddar that adds to the creamy deliciousnes! I did however add some kale chiffonade just to finish it up and make you feel better about indulging in such a rich yumminess, had to have a little bit of ‘healthy’ in this recipe!
Risotto requires constant attentiveness while cooking, I highly recommend that you prepare any side dishes in advance so that way you can be all hands on deck while cooking this dish.
Prep time: 10-15 min
Cook time: 35-40
Ingredients:
- 1.5 cups arborio rice
- 4 cups chicken broth
- 1 bottle good craft beer (sorry guys Bud Light ain’t gonna cut it), reserve .5 cup for recipe
- 1 medium onion or medium to large shallot, finely chopped
- 2 clove garlic minced
- 4 tbsp unsalted butter divided
- splash-o-oil, grape seed is good
- .25 cup finally grated sharp white cheddar + extra for topping (Vermont white cheddar works beautifully)
- 8 strips of bacon cooked crispy & crumbled (4 for the recipe, and 4 for you!)
- 2 kale leaves, spines removed & sliced in chiffonade (roll up tightly and sliced in narrow strips)
Prep:
1. Heat broth in a small to medium sauce pan on a rear burner and keep on low so it can stay hot while you are cooking.
2. In a heavy bottom large sauce pan heat oil and half of the butter over medium heat.
I like to use my ceramic coated cast-iron Dutch oven as it distributes heat perfectly, I also use a flat edge wooden spoon/spade thingy shown in the picture here. The flat edge is great for scraping the bottom of the pan while cooking to make sure nothing is burning or sticking.
3. Add onions/shallots and garlic and sauté until slightly translucent.
Add arborio rice and stir until coated evenly in the grease and cook until slightly nutty, but do not brown rice.
4. Add reserved .5 cup beer, then take a few sips of beer to ensure freshness. Stir rice and beer until beer is absorbed into rice. Take another couple swigs of beer.
5. Now you can add .25 cup of broth and stir until broth is absorbed, then add another .25 cup. Repeat until broth is gone and there is only a scant .25 cup left.
6. It is important to keep stirring while the broth is absorbing into the rice to prevent scorching or burning the rice will start to get creamy, if the rice is still not done cooking after you have run out of broth and you may use a little hot water a couple tbspn at a time finish the process.
7. Turn heat off, Add remaining butter and sharp white cheddar cheese. Stir until dissolved and evenly mixed. If rice is too stiff you may add a bit of the hot broth left to ensure a proper creaminess. Also rice should slightly mound on a plate and not be running and spread to far.
8. Remove from heat, Gently stir in kale and most of the bacon reserve a little bit of bacon for sprinkling on top for serving if you haven’t eaten it all by now.
9. Serve risotto immediately top with cheese and bacon sprinkles, mmmmm yummy!
Cook’s note: please do not ever ever ever use prepackaged bacon bits! Gross!
Pairs well with dark leafy greens such as Swiss chard, more kale side dishes or a spinach salad (I paired this with a spinach & butternut squash salad with grapefruit rosemary vinaigrette).
