The Chef Cat meets the Beer Cat. Yes sure I could not resist when I saw this craftbeer brand and had to buy it right away. Besides having a great taste (especially the Ginger Cat version with ginger root and champagne yeast for the fermentation), it also works pretty well for risotto…and yes I know I am not puristic with the original Italian recipe and probably will be hanged the next time I visit Italy.
What you need (2 portions)
- ½ small onion
- 1 carrot
- ¼ red bell pepper
- 2 dents garlic
- 1 small tomato
- 100g beef loin
- 1 cup risotto rice
- 2 spoons salt
- ½ teaspoon red chili powder
- 4 spoons olive oil
- 1 fresh mozzarella
- 1 ½ cup Ginger Cat beer
- 1 ½ cup Water
How you do it:
Peel and chop the garlic, onion, carrot and pepper. Stir-fry everything in a port with olive oil, salt, and chili powder. Slice the beef loin and add it. Chop the tomato and add once beef is roasted. Add the rice and stir fry it for 1 minute.
Add beer and water and cover the pot. Cook the mix for aprox. 15 minutes.
After 15 minutes dice the fresh mozzarella and add it. keep stirring until the mozzarella melts and blends in with the mix. Cook for 2 minutes more.
Serve and enjoy
The Chef Cat 