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Risotto with beer

Risotto with beer


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The beer risotto, prepared with speck, parsley and parmesan, is an inviting and fragrant first course perfect for an informal dinner or lunch. You know, I really love beer and in combination with speck I must say that it is the top.
To sweeten the taste of the beer risotto a little, and to give an even more creamy touch to the dish, you can whip it with a couple of tablespoons of soft mascarpone-type cheese.
If you are thinking of accompanying it to the table with beer (wise choice), make sure that this is the same one that you will use in cooking. Basins friends, I am again with the suitcase in my hand and this time I stop for a night in Bologna because tomorrow there is another Seo event in which Ivano is a speaker. I run away!

Method

How to make beer risotto


RISOTTO WITH BEER

Risotto with beer a tasty and tasty first course but always easy to prepare do not worry. To be honest, and to be honest, this risotto was a super makeshift on Sunday night. In fact, last Sunday we were out all day because we were at Sofia's birthday party. The party was also a bit of a fallback as we initially had to go to the adventure park but then universal flood then the park closed and in three seconds we had to find an alternative solution. Luckily the Bugi ran to my aid, with the other mothers we ran to tidy up and organize and we had a party with the children cooks! What can I say, I don't know if they would have had so much fun even at the adventure park, you had to see them with their hands dipped in flour to prepare pizzas and biscuits. I admit that for us it was much more exhausting and we arrived in the evening really destroyed but the result was that all the children were really enthusiastic. Back home, however, we had nothing for dinner, obviously we had been busy all day at the party and no one had thought about what to prepare, in the fridge there was really nothing but a can of beer and, since I had been thinking about it for years of trying to prepare beer risotto, I took it as a sign of destiny. I also added a little turmeric powder to give a different touch to my risotto and the result is what you see in the photo, very creamy, tasty, tasty and really easy to prepare. Have you ever thought about preparing beer risotto? Come on, let's start seeing how it's done right away. Ah ... Don't miss the live coverage (HERE)
And now…
Well, fasten your apron…!
Lulu

  • Low difficulty
  • Economic Cost
  • Preparation time 15 minutes
  • Cooking time 25 minutes
  • Servings 4 people

Risotto with beer

Ingredients for 4 people

  • 320 g of arborio rice for risotto
  • a white onion
  • 300 ml of Moretti Tuscan beer & # 8220le Regionali & # 8221
  • two tablespoons of extra virgin olive oil
  • 700 ml of boiling vegetable broth
  • 30 g of butter
  • grated Parmesan cheese
  • salt and pepper

To prepare the beer risotto, first finely chop the onion and put it in a saucepan, preferably with a thick bottom, with the oil and stew it with a ladle of hot vegetable broth.

When the onion is almost translucent and the broth almost dried, add the rice and toast it for about 2 minutes, stirring constantly.

Pour in the beer and let it evaporate, stirring constantly.

Cook the beer risotto by pouring a ladle of boiling broth at a time, let it absorb into the rice, stirring constantly, and add the next ladle of broth when the rice has absorbed all the previous broth.

When cooked, turn off the heat, add the butter and a few tablespoons of Parmesan cheese, put the lid on and let it rest for 2 minutes.

Stir the risotto vigorously, add a good grind of pepper, season with salt if necessary and bring the beer risotto to the table, accompanied by some grated Parmesan cheese separately that each diner can add to their liking.

If you are following the Weight Watchers diet, or any other diet, below you will find the light version of this beer risotto!

Light version for 4 people = about 10 Propoint points per portion

  • 320 g of rice for risotto rborio = 32 Propoint points
  • a white onion = 0 Propoint points
  • 300 ml of beer at 4.25% vol. = 3.60 Propoint points
  • two teaspoons of extra virgin olive oil = 2 Propoint points
  • 700 ml of boiling vegetable broth = 0 Propoint points
  • 2 tablespoons of grated Parmesan cheese = 2 Propoint points
  • salt and pepper

For the preparation follow the procedure as above, eliminating the butter, for the rest the procedure is identical.

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A dish with an unusual combination that will amaze you with its goodness.

For 6 people

  • 6 generous handfuls of Carnaroli or Arborio rice
  • half a finely chopped onion
  • 3/4 of a glass of dark beer
  • 8 ladles of boiling broth (cube is also good)
  • 4 tablespoons of grated Parmesan cheese (100 g)
  • 80 gr of butter

Sauté the onion in a non-stick pan with a little oil. When it has become pretty transparent, add the rice and brown it for about ten seconds so that all the grains are well impregnated with the oil.


Add the beer, let it evaporate and then pour the boiling broth all at once.
Cook for about 15 minutes without ever turning (if you ever shake the pan every now and then) and at the end of cooking remove the pan from the heat, add plenty of Parmesan cheese, butter and stir for a few minutes off the heat.


A dish with an unusual combination that will amaze you with its goodness.

For 6 people

  • 6 generous handfuls of Carnaroli or Arborio rice
  • half a finely chopped onion
  • 3/4 of a glass of dark beer
  • 8 ladles of boiling broth (cube is also good)
  • 4 tablespoons of grated Parmesan cheese (100 g)
  • 80 gr of butter

Sauté the onion in a non-stick pan with a little oil. When it has become pretty transparent, add the rice and brown it for about ten seconds so that all the grains are well impregnated with the oil.


Add the beer, let it evaporate and then pour the boiling broth all at once.
Cook for about 15 minutes without ever turning (if you ever shake the pan every now and then) and at the end of cooking remove the pan from the heat, add plenty of Parmesan cheese, butter and stir for a few minutes off the heat.


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Risotto beer and speck recipe - GialloZafferano.it Recipes
Add the rice (3), toast it for a few minutes then add the dark beer. If you want to prepare the beer and speck risotto on San's day. Tried on Sunday and considering I'm a beginner in the kitchen, I must say. details

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And here are some recipes to enjoy the versatility of beers in the kitchen:. Chickpea soup Beer risotto Sparkling fusilli. 1dl of fresh cream, light beer to taste, 50g of grated Parmesan cheese, 3 tablespoons of olive oil. details

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8 Sep 2009. Blog dedicated to Italian and international cuisine. . Risotto with beer. Ingredients for 4 people 320 g of rice. SocialTwist Tell-a- Friend Beer Risotto Print the recipe. Homemade pasta (3) Fresh pasta (5) Pizzas and Focaccias (4) Prizes (2) First courses (6) Fish first courses (5) Recipes. details

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28 Sep 2009. recipe for cooking Risotto alla Birra. . The largest Community of Recipes and Cooking! . User Rating: / 3. details


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Risotto beer and speck recipe - GialloZafferano.it Recipes
If you want to prepare beer and speck risotto on Valentine's Day,. Tried on Sunday and considering I'm a beginner in the kitchen, I must say that I made mine. stefagulm wrote: (2 months ago). Tried, good! . details

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Chickpea soup Beer risotto Sparkling fusilli. Beer sorbet. Ingredients for 4 people: 200 g of sugar, 2 glasses of beer,. details

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The recipe that I want to propose today is that of the beer risotto,. Pour in 1/2 liter of dark beer, stir and cook over a flame. details

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8 Sep 2009. Blog dedicated to Italian and international cuisine. . Risotto with beer. Ingredients for 4 people 320 g of rice. SocialTwist Tell-a- Friend Beer Risotto Print the recipe. Pasta (2) Homemade pasta (3) Fresh pasta (5) Pizzas and Focaccia (4) Prizes (2) First courses (6) First courses of fish. details

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Recipe: beer risotto. Difficulty: medium. Ingredients: rice, broth. 100 gr of sausage 400 gr of rice 1 liter of broth 2,5 dl of dark beer. details

Beer risotto with sausage | Recipe | L & # 39espresso food & ampwine
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How to prepare beer risotto with radicchio and sausage

To prepare the beer risotto with radicchio and sausage, start by cutting the radicchio finely and chopping the onion. Put the oil and butter in a pan, let it melt, then add the onion and let it dry over low heat for 10-15 minutes. Add the crumbled sausage 1 and let it blanch, then add the radicchio 2 and let it dry over low heat, stirring occasionally. When the radicchio is wilted, add the rice 3, let it toast for a couple of minutes

and then blend with the beer 4 when the liquid has evaporated continue cooking the risotto by adding a ladle of vegetable broth at a time until the previous liquid is completely absorbed 5. Cook the rice 6, add salt and pepper and finally add the grated Parmesan (or parmesan) to taste that you will mix well. Let the beer risotto with radicchio and sausage rest for a minute and then serve.

Curtiriso, the great Italian classic, has been your ally in the kitchen since 1875 and is perfect for all your recipes. Try our delicious snacks too! Find out more!


Beer risotto - Recipes

as you may have noticed I changed the music of the blog .. approaching March 17 I started to hear "air of Ireland" because on this day we celebrate SAN PATRIZIO, yes I know .. this year will also be a party for the Unity of 'Italy .. but only for this year, while every year is the feast of the Irish! I have always been fascinated by this "mysterious" land, but since 2006 it has become even closer to my heart because it represents the first trip I made with Daniele, my partner ..
I will post typical Irish recipes next week, but in the meantime I will make you dream with this mouth-watering risotto to drink .. uh eat it all in one go!

ingredients for 4 people):
33cl dark beer - 1 small onion - about 1l vegetable broth - 30g butter - 100g cream cheese
150g speck (optional) - 320g carnaroli rice - salt, pepper and parsley

Preparation :
Chop the onion and cut the speck into thin strips.
Melt the butter in a non-stick pan, add the onion and let it dry add the speck (the last time I didn't put it .. the risotto was good all the same, but something was missing) and brown it until crisp. Take a few slices of speck to decorate the dish.
Add the rice and toast it for a few minutes.


How to prepare beer risotto

Wash and slice the white part of the leek. Wash and slice some discs of the green part as thin as possible and keep them aside.

Dice the bacon (or speck).

In a large skillet or saucepan, brown the onion and bacon in the butter.

Add the rice and sauté quickly, letting it absorb the fat.

Add the beer, raise the heat and let it evaporate completely, stirring the rice.

Add a little broth, a pinch of salt and cook the risotto, adding broth, a little at a time when the previous one has dried.

Turn off the heat, sprinkle with a drizzle of oil, sprinkle with chopped parsley and let it rest for 5 minutes.

Serve the beer risotto decorating with the leek rings kept aside.


HOW TO MAKE Beer Risotto

Extra virgin olive oil to taste

½ Small Onion

First, peel and chop the half onion, add it to a fairly large non-stick pan and fry for a few minutes with a drizzle of oil and 20 grams of butter

When the onions are wilted, add the rice and toast it for a few minutes, stirring constantly so as not to burn the grains.

Season with salt and add the beer a little at a time and mix, be careful not to foam

Continue cooking over medium heat for about 20 minutes, or until most of the beer has evaporated, if necessary, add a ladle of vegetable broth

A few minutes before the end of cooking, add the cream to the risotto and mix

Turn off the heat, add a sprinkling of Parmesan cheese and a pinch of pepper and stir for a couple of minutes. Serve the risotto hot and enjoy your meal