Risotto. It makes me think of wine and fancy vegetables and deliciousness. It doesn't make me think of beer and cheddar and broccoli. But, this was absolutely amazing - in a WI bar kind of way.
taken from Moosewood Restaurant: Simple Suppers (p. 90)
Prep and Cook time: 40 minutes
1 quart (32 oz) vegetable broth
1 Tbsp olive oil
1 1/2 C arborio rice
12 oz (1 1/2 C) beer
3 C chopped broccoli
1 Tbsp Dijon mustard
4 C loosely packed grated Cheddar cheese (about 10 oz)
2 C chopped tomatoes or halved cherry tomatoes
Sprinkling of black pepper
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.
I used more than 3 C of broccoli. I like lots of stuff in my risotto. I did use the whole 4 C of cheese (2 C of sharp, white cheddar and 2 C of a cheddar blend). It was really cheesy. Some of the cheese could be cut if you aren't up for 4 C of cheese.
I will make this again. It's great as a main dish but would also make a nice side dish for some grilled food. . . like brats.