Description
This risotto kicks it up a few notches with the use of traditional lager instead of the usual white wine. Asparagus and mushrooms add tons of flavor and texture!
Ingredients
- 3 Tablespoons Butter, Divided
- ½ Tablespoons Extra Virgin Olive Oil
- 1-½ ounce, weight Red Onion, Diced
- ½ cups Arborio Rice
- ¼ cups Traditional Lager
- 14 ounces, fluid Vegetable Broth
- 3 ounces, weight Cremini Mushrooms, Roughly Chopped
- 5-½ ounces, weight Asparagus, Chopped Into 1/2-inch Pieces, Leave Top Stems
- 2 Tablespoons Grated Asiago Cheese
Preparation
Melt 2 tablespoons of butter in a saucepan over moderate heat. Add olive oil and stir. Add red onion and simmer until the onions sweat, approximately 3–5 minutes.
Stir in the arborio rice and toast, stirring constantly, for 3 minutes. Add beer, stir, and add half of the vegetable broth.
At this point, you’re going to stir constantly for the next 10 minutes. The arborio rice will gradually soak in the liquids and become creamy. After 10 minutes, add mushrooms, asparagus, and remaining broth. Stir constantly for another 10 minutes.
Once the 10 minutes is up, remove from heat. Add remaining 1 tablespoon of butter, Asiago cheese, and stir to mix. Cover for 3 minutes.
Serve immediately.
