Saffron Beer Risotto with Grana Padano

Beer, Saffron & Grana Padano Risotto
Category: Risotto
Serves: 4

Ingredients

Instructions

1. Begin by heating a drizzle of extra virgin olive oil in a large pan. Once the oil is warm, add the shallots, finely chopped, and sauté them until they soften and become translucent, releasing their delicate aroma.

2. Add the Carnaroli rice into the pan with the shallots. Stir the rice lightly to coat it in the oil and shallots, allowing it to toast slightly and absorb the flavors.

3. Pour in the red beer, stirring constantly. Allow the beer to evaporate and get absorbed by the rice, adding more beer in small amounts as the liquid gets absorbed. Continue this process until the rice is tender and creamy, with a slightly al dente bite in the center. This should take about 15-18 minutes.

4. While the rice is cooking, dissolve the saffron in a small bowl with a little warm water. Stir gently to help the saffron release its color and aroma, creating a vibrant golden mixture.

5. When the rice is almost cooked, add the saffron mixture into the pan, stirring to incorporate it evenly into the rice.

6. Once the rice has absorbed the saffron and achieved a smooth, creamy texture, pour in the vegetable broth, a little at a time, ensuring the rice absorbs the liquid slowly and steadily. Continue stirring gently, allowing the broth to infuse the rice with rich flavor.

7. When the rice is tender and creamy, remove the pan from the heat. Stir in the grated Grana Padano DOP cheese until the risotto becomes luscious and velvety. Taste and adjust the seasoning with salt and black pepper to your liking.

8. Serve the risotto immediately, garnished with a sprinkle of fresh thyme. The warm, comforting dish is best enjoyed while hot, with its combination of beer, saffron, and Grana Padano bringing depth and indulgence to every bite.

Enjoy your beer-infused, creamy saffron risotto as the perfect dish for any special occasion or casual dinner!