Creamy Risotto with Edamame                

 tags (edit): Food & Wine Magazine @Vogel @Try Soon! Side Dish  

 

Smith loves cooking with his children and often lets them pick the ingredients. "Kids come up with cool flavor combinations that an adult would never think of," he says. "I learn a lotthatway." This risotto was created when Smith's daughter, Isabelle, tossed some Laughing Cow cheese into a pot of risotto. "It adds a lot of richness without making the dish taste too sharp," Smith says. The cup of Budweiser beer is his own addition, a last-minute fix on a night he found himself without white wine in the house. "I ended up preferring it to wine in this dish," he says.

Ingredients

1/2 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 medium shallots very finely chopped (1/4 cup)
3 cloves Garlic minced
1 cup arborio rice
3 cups low-sodium chicken broth warmed
1 cup lager beer such as Budweiser
Salt and freshly ground pepper
3 (3/4-oz) wedges Laughing Cow cheese


 

Instructions
 1. Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.

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

3. Mix the chicken broth with the beer and 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 cup at a time, stirring until it is absorbed before adding more. The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.


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Yields: 4 Servings
     Food & Wine magazine, April 2007, page 172

 notes:  WINE: Growing up, Smith hung out at Napa Valley's Schramsberg winery - "my adopted second home," as he puts it. He considers its rich-tasting 2004 Brut Rose to be ideal for this creamy risotto. Another great California rose sparkling wine is the floral NV Domaine Carneros Brut Rose.

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