Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Marcus Nilsson

How to Make It

Step 1    

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.

Step 2    

In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.

Step 3    

Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.

Suggested Pairing

A California rosé sparkling wine is ideal for this creamy risotto.

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