Photo Kostantinos Kafiris – Food styling Elena Jeffrey
Serves: 6 Preparation time: 10m Cooking time: 25m Ready in: 35m
If you’re a beer lover, don’t confine your preferred brew to the cup – many dishes, including risotti can be flavored with it… Check out the rich, earthly flavor it adds!
400 gr arborio rice
1 cup ale
a pinch of saffron
½ onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp butter or extra-virgin olive oil
1½ lt vegetable stock
100 gr graviera cheese*
parsley, finely chopped
salt, black pepper freshly ground
Bring stock to a low simmer in a medium pot. Heat butter or oil in a medium saucepan over medium heat for 1 minute. Cook onion and garlic until translucent, for 2-3 minutes.
Add rice and sauté until rice is translucent, for 1 to 2 minutes. Add saffron and season with salt and pepper.
Add beer, bring to a simmer, stirring, until absorbed. Add one ladle of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose.
Turn off heat. Stir in cheese and parsley. Cover and let sit for 2 minutes.
Divide immediately among four plates. Garnish each with parmesan chips, if desired.
Graviera cheese is the second most famous Greek cheese after feta. There are various kinds of graviera cheese. Here we use Cretan graviera, which is slightly sweet.