Even though summer is well behind us, I still find risotto to be a quick and easy meal that is appropriate for any time of year. Although tomatoes are kind of sad right now (is there anything worse than a January tomatoes? Really?), there are some fairly decent Romas to be had which work perfectly in this dish. I really love the flavor profile of the cheddar/beer/Dijon combo.
Rarebit Risotto
adapted from Recipezaar
4 cups mushroom broth
1 tablespoon olive oil
1 1/2 cups arborio rice
12 ounces beer (I prefer a lager or ale)
3 cups chopped cauliflower florets
1 tablespoon Dijon mustard
4 ounces sharp cheddar cheese, shredded
2 cups chopped roma tomatoes
salt and pepper
In a medium saucepan, bring broth to a gentle simmer. In a medium dutch oven (or large sauce pan), heat olive oil over medium high heat. Add rice and stir till well coated and golden. Add beer and stir till rice has absorbed all the liquid.
Ladle in a cup or so of the stock and continue stirring till liquid is absorbed, about 5 minutes. Repeat till all broth has been absorbed (stirring constantly).
While risotto is cooking, steam cauliflower until just tender.
When the last of the broth is absorbed, add mustard and cheese and stir till cheese is melted and well combined with risotto. Stir in broccoli and tomatoes and sever immediately. Season with salt and pepper to taste.