Vegetarian

Beer Risotto

Vegetarian
Portions2 peopleChangeTiming 40 minsView
Ingredients10 IngredientsViewSwitzerland69 % localView
  • 10  grams butter
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  • 160  grams carnaroli rice
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  • 0.25  teaspoon dried thyme
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  • 16.5  centilitres Fermento Amber Ale
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  • 50  grams fresh onions
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  • 0.25  teaspoon ground black pepper
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  • 2  tablespoons olive oil
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  • 50  grams parmesan
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    Foodsave tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 8  grams saffron powder
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  • 2.5  decilitres vegetable stock
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  • 0.5  decilitre water
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel and finely cut 50 grams fresh onions
Prepare 2.5 decilitres vegetable stock according to instructions on packaging
Add 2 tablespoons olive oil to a large saucepan and heat up over medium heat until the oil is hot
Add 8 grams saffron powder and 0.5 decilitre water into a small bowl and stir well
Add the onion cubes to the saucepan and sauté them for about 3 minutes until they are soft
Add 160 grams carnaroli rice to the saucepan and sauté the rice and the onions for about 2 minutes while stirring constantly
Add 16.5 centilitres Fermento Amber Ale to the rice and sauté the risotto until the Fermento Amber Ale has evaporated while stirring constantly
Slowly add the stock to the saucepan and simmer the risotto for about 12 minutes while stirring regularly
Add the saffron water, 10 grams butter, 0.25 teaspoon ground black pepper and 0.25 teaspoon dried thyme to the risotto and stir well
Grate 50 grams parmesan into the saucepan and stir the risotto until it is well mixed
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Beer Risotto

Fermento Brewery

Black bowl with yellow beer risotto next to a hard cheese, safran sachet and a glass of beer
Timing 40 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 10  grams butter
  • 160  grams carnaroli rice
  • 0.25  teaspoon dried thyme
  • 16.5  centilitres Fermento Amber Ale
  • 50  grams fresh onions
  • 0.25  teaspoon ground black pepper
  • 2  tablespoons olive oil
  • 50  grams parmesan
  • 8  grams saffron powder
  • 2.5  decilitres vegetable stock
  • 0.5  decilitre water

Scan for more details

Tools

  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 small bowl

Beer Risotto

Fermento Brewery

Instructions

Peel and finely cut 50 grams fresh onions
Prepare 2.5 decilitres vegetable stock according to instructions on packaging
Add 2 tablespoons olive oil to a large saucepan and heat up over medium heat until the oil is hot
Add 8 grams saffron powder and 0.5 decilitre water into a small bowl and stir well
Add the onion cubes to the saucepan and sauté them for about 3 minutes until they are soft
Add 160 grams carnaroli rice to the saucepan and sauté the rice and the onions for about 2 minutes while stirring constantly
Add 16.5 centilitres Fermento Amber Ale to the rice and sauté the risotto until the Fermento Amber Ale has evaporated while stirring constantly
Slowly add the stock to the saucepan and simmer the risotto for about 12 minutes while stirring regularly
Add the saffron water, 10 grams butter, 0.25 teaspoon ground black pepper and 0.25 teaspoon dried thyme to the risotto and stir well
Grate 50 grams parmesan into the saucepan and stir the risotto until it is well mixed