This Beer & Bacon Risotto is not one of those pretentious, intimidating, fancy-schmancy risottos. Don’t get me wrong, I love those too! But this risotto contains beer. And bacon. And a mound of cheddar cheese. This risotto would rather hang out at the corner bar, high-fiving its friends and flirting with the server than slip the maitre d’ a few bills to be escorted to the premier table in a fine dining establishment.

It would feel more comfortable perusing the aisles at Target than swiping its platinum card on 5th Avenue. This risotto is a rich, cheesy bowl of creamy rice with a tangy beer flavor and bites of smoky bacon. It’s delicious. Like all risotto, this takes some time to make since you have to stir the broth in a little at a time, but it’s worth it. This may not be the most elegant risotto out there, but it’s not trying to be. It knows what it is and it’s going to fill your belly, make your taste buds sigh with comfort and happiness and send any and all dinner guests home with smiles on their faces. So, serve this and be proud! It’s like a guilty pleasure, minus the guilt.

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Beer & Bacon Risotto

5 from 1 vote

Recipe by Flip Flop Foodies Course: Side DishesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 cup 1 uncooked arborio rice

• 5 slices 5 bacon, sliced into small pieces

• 1/2 bottle 1/2 beer

• 3 – 4 cups 3 – 4 chicken broth

• 1 1 shallot, minced

• 1 clove 1 garlic, minced

• 1/2 cup 1/2 cheddar cheese, shredded

• 1/3 cup 1/3 parmesan cheese, grated

• salt and pepper, to taste

• sliced chives, for garnish

Directions

• Pour chicken broth in a small pot, and let it sit on a gentle heat.
• In a large sauté pan, cook bacon to render the fat. Once crispy, remove from pan and set aside. In the bacon fat, add the shallot and garlic. Cook until translucent and fragrant. Add the rice and stir to coat the grains in the fat. Cook for about 2 minutes.
• Once the grains begin to turn slightly tan, pour in the beer. Stir and let simmer. Once the liquid is mostly absorbed, add a large ladle of the hot chicken broth. Continue to stir until the liquid is mostly absorbed. Repeat the process until the grains are creamy and cooked through.
• Lower the heat and stir in the cheeses and cooked bacon. Remove from heat, serve, and garnish with chives.

Inspired by Tastemade