Monday, March 17, 2008

Beer Risotto

Since tonight is 'guilty until proven innocent' night—aka Saint Patrick's Day/Night—with sobriety roadblocks set up all over, I'll be staying at home.
04_beer risotto with peas
I cooked up some Beer Risotto last evening. It'll be delicious tonight, pan-fried with a few dollops of olive oil.

Pasta is the go-to food for many; it's risotto for me.

My rule of thumb for risotto is 2-to-1 stock to arborio rice. I always have plenty of home-made veggie stock on hand, frozen into ice-cubes.

Add to that 3 ounces of a Vienna-style Lager per cup of rice. I used Balto MärzHon from Clipper City Brewing.

More ...

2 comments:

Stonch said...

Just last night I was making a risotto and wondered if I could include beer in future efforts. Thanks for this post! I continue to enjoy your excellent blog.

THOMAS 'Tom' CIZAUSKAS said...

Just enough beer for flavor without overpowering the stock, and in this case, the more delicate flavor of the vegetable stock. Reminds me of a humorous scene in the movie "Big Night" concerning Lobster Risotto. And, thank you for the compliment. Anyone reading this, who hasn't read your blog, really should go to http://stonch.blogspot.com.

Post a Comment

Comment here ...