Add a burst of colour and flavour to those darker evenings with our beautifully crafted Coastal IPA & Beetroot Risotto!
Fancy giving it a go?
- High-Quality Carnaroli Rice – 320g
- 2 Boiled Beetroots
- Butter – 80g
- Parmigiano Reggiano – Grated – 140g
- Juice of half a grapefruit
- Grated zest from half a grapefruit
- Burrata cheese – 120g
- Pistachio grain
- 1 Rye River Brewing Co. Coastal IPA
Keep a pan with boiling salted water behind the pan where you prepare the carnaroli rice. Heat the pan and put the rice to seal without any fat, making sure not to brown any of the rice.
Add ¾ of Rye River Brewing Co. Coastal IPA. Let the beer evaporate then add boiling salted water bit by bit until 90% of the rice is cooking.
Next, prepare a smoothie consisting of 2 boiled beetroots and grapefruit juice. When there are at least 2 minutes left until your rice is finished cooking, add 90% of the smoothie to the rice and stir for 2 minutes, then remove the pan from the stove.
Now add the butter while still stirring, and then the Parmigiano Reggiano, while continuing to stir. After this stir in ¾ of the burrata
Plating and garnish with drops of smoothie, small pieces of burrata, grated grapefruit zest and pistachio grain, along with a can of Coastal IPA as your drink of choice.