Reuben Risotto

A new take on an old comfort food favorite.  All the flavors of a reuben sandwich come together in this creamy, delicious, risotto.  Just perfect for the leftovers from your St. Patrick's Day feast!
Reuben Risotto

3 T olive oil
4 cups corned beef stock (from Best Ever Corned Beef Brisket)
1 medium onion, diced
1 1/2 cups arborio rice
2 tsp caraway seed
1/2 cup stout beer
1 cup chopped cooked corned beef
1 cup saurkraut
1 1/2 cups grated Gruyere cheese

Bring the stock to a simmer in saucepan.
In another (large) saucepan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent.

Stir the rice into the onion mixture, tossing to coat the grains with oil. Add the caraway seed, and then the beer, stirring until the foam has subsided and the rice has absorbed all of the flavorful liquid.

Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition (the entire process will take about 20 minutes). After the last addition of stock, or when the rice is showing signs of becoming al dente, add corned beef, saurkraut, and Gruyere cheese. Stir to combine.

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Jessica - The Novice Chef said...

This looks fabulous! I am so glad I discovered your blog!!

Ms. Meanie said...

This risotto looks great. I bet my BF would really enjoy this.

Kathleen said...

Great combo for a risoto! Wish I had a bowl bout now!

petite nyonya said...

This risotto looks delicious! Very interesting that it uses stout beer too.