Wednesday, May 11, 2005

Creamy Risotto with Edamame

Creamy Risotto with Edamame (Adapted from Food and Wine)

1/2 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
3 garlic cloves, minced
1 cup dry arborio rice
1 cup lager beer
3 cups chicken broth, warmed
salt and freshly ground pepper
3 3/4-ounce wedges Laughing Cow cheese

Bring a small saucepan of salted water to a boil - add edamame and cook until tender, about 5 minutes. Drain well and set aside.

In a large saucepan, heat the butter and olive oil over medium heat. Add the shallots and garlic - cook until softened, about 3 minutes. Stir in the rice - cook, stirring, until slightly translucent, about 2 minutes.

Pour the beer into the warmed broth and keep warm over low heat - season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1/2 cup at a time, stirring until it is absorbed before adding more. The rice is done when it is al dente and the sauce is still creamy, about 18-24 minutes total. Add the edamame and cheese - stir until the cheese is melted. Season to taste with salt and pepper to serve.

Makes about 4 servings.

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