Risotto alla Birra
Arborio rice 300g
30 g butter
A dash of vegetable oil (prevents butter from burning)
33 cl Lager or beer
1 teaspoon of soft brown sugar (or honey)
1 medium onion
1 medium carrot
1 stick celery
Bunch of wild thyme
½ litre vegetable stock
60g of lardons of smoked bacon (optional)
Handful of grated parmesan to finish
If using bacon lardoons fry these off in some vegetable oil until brown then set aside for addition to the risotto later.
Chop onion, carrot and celery to a small dice and add to a wide based saucepan with the butter & vegetable oil and soften over a low-to-medium heat. Then add the rice and increase heat for 3 mins while stirring (coating the grains of rice and toasting them slightly). Add the lager/beer while stirring until absorbed into the rice, then add vegetable stock a little at a time stirring frequently. When rice is soft but still has a bite to it (al dente) the risotto is ready. Add the soft brown sugar and some wild thyme leaves and stir. If using lardoons add them now and stir. Add a handful of parmesan and serve.