Beer Risotto
Beer Risotto
Ingredients, serves four
How to prepare it:
Cook 200 g of rice in water for approx. 20 minutes until grainy and soft, then strain it and put it aside.
Peel 500 g of cucumber, cut into big cubes, drizzle with 1 tsp. of vinegar and let it rest. Peel 1 onion, then chop it finely and sweat in 1 tsp. of butter. Add the cubes of cucumber and steam together for 5 minutes. Cut 200 grammes of ham in strips and add. Season with salt and pepper, then pour in the 1/8 l of Fohrenburger Jubiläum. Let it steam, covered, at a moderate temperature for additional 5 minutes.
Put 500 g of tomatoes into boiling water, peel, core and cut into small pieces. Stir the rice and the tomatoes into the cucumber and steam everything for another 10 minutes. Before serving, add 4 tbsp. of cream and some dill.
Ingredients, serves four
- 200 g rice
- 200 g ham (smoked)
- 500 g cucumbers
- 500 g tomatoes
- 1/8 Fohrenburger Jubiläum
- 1 onion
- 4 tbsp. cream
- salt, pepper, dill, butter, vinegar
How to prepare it:
Cook 200 g of rice in water for approx. 20 minutes until grainy and soft, then strain it and put it aside.
Peel 500 g of cucumber, cut into big cubes, drizzle with 1 tsp. of vinegar and let it rest. Peel 1 onion, then chop it finely and sweat in 1 tsp. of butter. Add the cubes of cucumber and steam together for 5 minutes. Cut 200 grammes of ham in strips and add. Season with salt and pepper, then pour in the 1/8 l of Fohrenburger Jubiläum. Let it steam, covered, at a moderate temperature for additional 5 minutes.
Put 500 g of tomatoes into boiling water, peel, core and cut into small pieces. Stir the rice and the tomatoes into the cucumber and steam everything for another 10 minutes. Before serving, add 4 tbsp. of cream and some dill.
