If you live anywhere in Europe, you can have all the ingredients for Beer Risotto shipped directly to your house by simply ordering the Cesto Risotto alla Birra from Maremma a Domicilio!

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!

Contains:

1 kg Tenuta San Carlo Carnaroli Rice

75 cl Birra de’ Neri La Bianca Beer

300 gr La Maremmana Francescano Buffalo Milk Cheese

0,25 lt PoggioLecci Forte Extra Virgin Olive Oil

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)

Instructions

Brodo

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.

Soffrito

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.

Tostatura

Add the rice to the pan to lightly toast it.

Sfumatura

Add 10 cl of beer to “smoke” the rice. Keep on stirring the rice until all of the liquid has evaporated.

Cottura

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.

Mantecatura

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.

Buon appetito!

— Ariane, Francesco, Guido, Josephine & the whole team at Maremma a Domicilio

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