Risotto with beer, saffron, and Parmesan

Here is the recipe for preparing a delicious risotto with beer, saffron, and Parmesan. It’s an interesting variation on the classic saffron risotto, with beer adding character to the dish.

Ingredients

• 320 g of Carnaroli or Arborio rice
• 1 bottle of light beer (about 330 ml)
• 1 liter of hot vegetable broth
• 1 sachet of saffron powder or a few pistils
• 1 small onion, finely chopped
• 100 g of grated Parmesan cheese
• 50 g of butter
• Extra virgin olive oil
• Salt and pepper to taste

Preparazione

1. In a saucepan, lightly toast the rice with a drizzle of oil until the grains become translucent. Be careful not to burn them.

2. Add the chopped onion and let it soften until it becomes transparent.

3. Deglaze the rice with half of the beer and let the alcohol evaporate over medium heat.

4. Once deglazed, start adding hot vegetable broth a ladleful at a time, stirring occasionally and waiting for the liquid to be absorbed before adding more.

5. Dissolve the saffron in a ladle of hot broth and add it to the risotto.

6. Continue cooking, gradually adding the broth and remaining beer until the rice is al dente, which should take about 18 minutes.

7. When the rice is almost ready, turn off the heat and cream it with the butter and grated Parmesan cheese. Stir well to obtain a creamy consistency.

8. Season with salt and pepper to taste.

9. Let the risotto rest for a couple of minutes before serving.

Curiosità

Beer risotto is a rather modern variant that combines the Italian tradition of risotto with the use of beer, which in this case replaces the wine normally used to deglaze risotto. The choice of a light beer allows to maintain the delicate taste of the dish, while the addition of saffron gives that touch of refinement and color typical of Milanese risotto. Parmesan, with its rich and slightly salty taste, pairs perfectly with the other ingredients, making this dish a perfect union of novelty and tradition.