risotto alla birra beer risotto

Ingredients

• 2 medium white onions (finely diced)
• 2 celery stalks (finely diced)
• 3 medium carrots (peeled and finely diced)
• 2 tablespoons unsalted butter
• 4 tablespoons extra virgin olive oil
• 1 b carnaroli or Arborio rice
• 1 pint of Birra Moretti
• 2 1/2 pints of vegetable stock
• 1 tablespoon finely chopped thyme
• 225 freshly grated Parmigiani-Reggiano
• salt and freshly ground black pepper

Instructions

1. place diced vegetables into a heavy bottomed saucepan along with the butter and oil. cook over a medium heat for about ten minutes until vegatables are soft and tender but not browened.
2. add rice and cook for a few minutes, stirring frequently, until grains are translucent
3. pour in the beet and simmer until evaporated
4. add one ladle of hot stock. stri until texture is creamy and not to liquid. Continue adding stock and stirring one ladleful at a time, until rice is tender. This will take about 20-30 minutes
5. sprinkle risotto with herbs and Parmigiano-Reggiano. Season with the salt and freshly groud black pepper. Stir blend and serve immediately