Our Carnaroli rice is the perfect base for this creamy risotto, which takes on the fantastic flavor of a craft beer made by our friends at Birra de’ Neri here in Tuscany. Buffalo milk cheese from the nearby Caseificio La Maremmana and a drizzle of organic extra virgin olive oil from PoggioLecci (located just down the road) finish off this indulgent dish, and will leave you dreaming of Maremma!
Ingredients (for 4 people):
360 gr Tenuta San Carlo Carnaroli Rice
60 cl Birra de’Neri La Bianca Beer
100 gr La Maremmana Francescano Cheese
PoggioLecci Forte Extra Virgin Olive Oil
1 small Onion
20 gr Butter
1 liter of vegetable stock (prepared with 1,5 liters of water, 1 carrot, 1 celery stalk, 1 white onion, 1 garlic clove, 1 clove and a pinch of salt)
To make the vegetable stock, put the vegetables in a big pot of cold water and boil for at least 40 minutes. (If the vegetables are organic, you can put the vegetables in whole without peeling them.) Leave the stock on the stovetop to keep warm.
Peel and dice the onion. Heat three tablespoons of olive oil in large pan and add the diced onion. Stir and cook until it becomes transparent.
Add the rice to the pan to lightly toast it.
Add 10 cl of beer to “smoke” the rice. Keep on stirring the rice until all of the liquid has evaporated.
Add liquid to the rice a little at a time as it absorbs, alternating between the vegetable stock and beer. This should take about 18-20 minutes. Add salt to taste.
Once the rice has been cooked to an “al dente” texture, turn off the heat and stir in the butter and cheese. Let it sit for 5 minutes before serving.
Plate the risotto and serve with a drizzle of olive oil.
— Ariane, Francesco, Guido, Josephine & the whole team at Maremma a Domicilio