Rarebit Risotto


Yesterday, Joel wanted to look for a new book to start reading so we went to his favorite local bookstore. They have a pretty decent cookbook section so immediately I went right over to the shelf and started flipping through them. Right before I decided that nothing was catching my eye, we found a handful of Moosewood Restaurant cookbooks on a smaller shelf behind us. We flipped through the first one that we picked up (Moosewood Restaurant Simple Suppers) and started to drool over the pictures. I ended up buying it along with a desk calendar (40% off!) from The Joy of Cooking. As soon as we brought it home, we started reading all the recipes and putting little flags on the pages that we had to make soon. This recipe is one of the many recipes that we couldn't wait to try! It was so delicious but super rich! I would almost say to start with 2 cups of cheese and then go up if you feel you need to.


1 quart Vegetable Broth
1 tablespoon Olive Oil
1 1/2 cups Arborio Rice
12 ounces Beer (we used Saranac Pale Ale)
3 cups Broccoli, chopped
1 tablespoon Dijon Mustard
4 cups Cheddar Cheese, shredded
2 cups Cherry Tomatoes, halved

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 the tomatoes, season with black pepper, and serve hot.