Rarebit Risotto

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I've adapted this recipe from the moosewood simple suppers cookbook, and it always gets rave reviews! beer and cheddar may not sound like ideal risotto ingredients, but i guarantee it'll be love at first bite! i often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor.

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Steps

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In a medium saucepan , bring vegetable broth to a gentle simmer.

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In a medium dutch oven , heat olive oil over medium high heat.

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Add rice and stir till well coated and golden.

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Add beer and stir till rice has absorbed all the liquid.

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Ladle in a cup or so of the stock and continue stirring till liquid is absorbed , about 5 minutes.

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Repeat till all broth has been absorbed.

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While risotto is cooking , steam broccoli until bright green and just tender.

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When the last of the broth is absorbed , add mustard and cheese and stir till cheese is melted and well combined with risotto.

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Stir in broccoli and tomatoes and sever immediately.

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Season with salt and pepper to taste.

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Ingredients

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vegetable broth, olive oil, arborio rice, beer, broccoli florets, dijon mustard, sharp cheddar cheese, roma tomatoes, salt and pepper