Rarebit Risotto
Elevate your comfort food experience with Rarebit Risotto, a rich and indulgent twist on the classic Welsh rarebit. This creamy risotto combines the nutty flavor of Arborio rice with the bold character of beer, creating a malty base that sets it apart from traditional risottos. Finished with a velvety blend of sharp cheddar cheese, heavy cream, English mustard, and Worcestershire sauce, this dish captures the essence of rarebit in every bite. Perfectly balanced with a garnish of fresh chives and a touch of buttery richness, this one-pot wonder is a satisfying meal for weeknights or casual dinner parties. Serve it hot and watch it disappear!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 cup Arborio rice
- 1 cup Beer (lager or ale)
- 4 cups Chicken or vegetable stock, heated
- 0.5 cup Heavy cream
- 1.5 cups Cheddar cheese, shredded (preferably sharp or aged)
- 1 teaspoon English mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Chives, chopped (for garnish)
- to taste Salt
- to taste Black pepper
Instructions
In a large saucepan or deep skillet, melt 1 tablespoon of the butter with the olive oil over medium heat.
Add the onion and sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.
Add the Arborio rice to the pan and stir for 1-2 minutes to coat the grains in the butter and oil mixture. This will lightly toast the rice, enhancing its flavor.
Pour in the beer and let it simmer, stirring occasionally, until most of the liquid has been absorbed.
Begin adding the heated stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is tender and creamy but still has a slight bite.
In a small bowl, whisk together the heavy cream, shredded cheddar cheese, English mustard, and Worcestershire sauce until smooth.
Once the rice is fully cooked, reduce the heat to low and stir in the cream and cheese mixture. Allow it to melt into the risotto, creating a creamy, cheesy consistency.
Season the risotto with salt and black pepper to taste, then stir in the remaining tablespoon of butter for added richness.
Serve the Rarebit Risotto hot, garnished with chopped chives on top for a fresh and vibrant finish.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 332 mg | 26% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
