Risotto with beer
Instructions
Chop the onion and let it dry in a casserole with oil.
Add the rice and let it toast for a few minutes then continue cooking bathing gradually with the boiling broth.
In a saucepan melt the butter and add the cheese, cut into tiny cubes and beer, leaving everything in focus very low melt and stirring constantly.
At the end add salt a little.
Add the cream cheese to the risotto when it is ready.
Stir well by mixing the preparation out of the fire, then transfer rice to a serving dish and serve immediately.
Also great with the addition of Mushrooms sauteed in butter.
Ingredients and dosing for 4 persons
- 300 g of rice
- 30 g of fontina cheese
- 30 g of crescenza cheese
- 30 g of parmigiano
- == 1 small onion
- 80 cl of broth
- 15 cl of beer
- 30 g of butter
- 4 tablespoons of olive oil
- Salt