Risotto with Beer and Hot Dogs
This risotto recipe is a bit unusual, l but a regular at my house.
2-1/2 cups Vialone Nano Rice
1 finely chopped scallion, about 1/4 cup
1 cup beer
3-1/2 oz. hot dogs, preferably pork and sugar free
1/2 freshly ground parmesan
7 or 8 cups light chicken broth
5 Tbsp. butter
salt to taste
1. In a large non stick pan cook the scallion with 3 Tbsp. butter until they start to soften up, being careful not to brown them.
2. When they are translucent add the rice and mix it well letting the rice toast for a minute or so.
3. Add the beer and mix it in. Continue cooking until the beer has evaporated.
4. Add about 2 cups of hot broth and mix well.
5. As the broth is absorbed by the rice add more a cup or so at a time mixing often.
6. Slice the hot dogs thinly and add them to the rice a few minutes before it is ready.
7. When the rice is almost cooked mix in 2 Tbsp. of butter and the parmesan.
8. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
Notes:
In my region the most used rice is Vialone Nano in any case Arborio and Carnaroli work well too.
If you don't want to use beer you can skip it, however the taste will be significantly different.
You can substitute the scallion with white onion if you prefer.
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