Best Rarebit Risotto Recipes

RAREBIT RISOTTO

Steps:

• In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
• Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
• While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
• When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.
• Serving & menu ideas
• Serve something crisp with this silky risotto.

RAREBIT RISOTTO

Steps:

• In a medium saucepan, bring vegetable broth to a gentle simmer.
• In a medium dutch oven (or large sauce pan), heat olive oil over medium high heat. Add rice and stir till well coated and golden. Add beer and stir till rice has absorbed all the liquid.
• Ladle in a cup or so of the stock and continue stirring till liquid is absorbed, about 5 minutes. Repeat till all broth has been absorbed (stirring constantly).
• While risotto is cooking, steam broccoli until bright green and just tender (I just pop it in a bowl, sprinkle with water, and microwave for a minute or so).
• When the last of the broth is absorbed, add mustard and cheese and stir till cheese is melted and well combined with risotto. Stir in broccoli and tomatoes and sever immediately. Season with salt and pepper to taste.