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Cheese Risotto with Beer

Use up the last of the cheeseboard, or just treat yourself to something rich and delicious.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Charlie H-S

Ingredients

  • 30 g Butter
  • 1 tbsp Olive oil
  • 1 Small onion or shallot, finely diced
  • 2 Cloves of garlic crushed
  • 300 g Risotto rice carnaroli or arborio are great
  • 200 ml Beer
  • ½ tsp Dijon mustard
  • 1 litre Chicken or vegetable stock
  • 130 g ish chopped cheese (cheddar, hard cheese, or whatever leftovers you have available)

Instructions

  1. Pop the oil and butter into a saucepan.
  2. Add the onion and cook until it just begins to carmelise.
  3. Add the garlic, and again cook on a medium heat until it just begins to turn golden brown.
  4. Add the rice. Stir until it has absorbed the fat, and just starts to stick to the pan.
  5. Add the beer. Once it's reduced to almost nothing, start adding the stock, one ladleful at a time.
  6. Keep going until the rice is al dente.
  7. Then add the mustard, cheese and stir until both are totally incorporated.
  8. Serve in a bowl on it's own with a grinding of black pepper, with a crisp salad, or with gently roasted tomatoes.

Recipe Notes

If you have any cream cheese hanging around in the fridge, add a spoonful at the end for a creamy finish.