INGREDIENTS:6 ½ cups chicken stock 1 stick unsalted butter 2 peeled and finely chopped onions 1 tsp. dried basil 1 tsp. finely crushed saffron threads 2 cups uncooked arborio rice 1 ½ cups Samuel Adams Summer Ale 2 cups freshly grated Parmesan cheese to taste, salt and pepperDIRECTIONS:Heat stock to a boil. Remove from heat, cover and set aside. In heavy, deep skillet, melt 4 tsp. butter over medium heat. When foam subsides, add onion, basil and saffron. Saute until limp, stirring ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.