Rarebit Risotto Recipes

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RAREBIT RISOTTO



Rarebit Risotto image

I've adapted this recipe from the Moosewood Simple Suppers cookbook, and it always gets rave reviews! Beer and cheddar may not sound like ideal risotto ingredients, but I guarantee it'll be love at first bite! I often substitute mushroom stock for the vegetable broth, which gives this dish a warm earthy flavor.

Provided by velorutionista

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups vegetable broth (low sodium preferred)
1 tablespoon olive oil
1 1/2 cups arborio rice
12 ounces beer (I prefer a lager or ale)
3 cups chopped broccoli florets
1 tablespoon Dijon mustard
4 ounces sharp cheddar cheese, shredded
2 cups chopped roma tomatoes
salt and pepper

Steps:

  • In a medium saucepan, bring vegetable broth to a gentle simmer.
  • In a medium dutch oven (or large sauce pan), heat olive oil over medium high heat. Add rice and stir till well coated and golden. Add beer and stir till rice has absorbed all the liquid.
  • Ladle in a cup or so of the stock and continue stirring till liquid is absorbed, about 5 minutes. Repeat till all broth has been absorbed (stirring constantly).
  • While risotto is cooking, steam broccoli until bright green and just tender (I just pop it in a bowl, sprinkle with water, and microwave for a minute or so).
  • When the last of the broth is absorbed, add mustard and cheese and stir till cheese is melted and well combined with risotto. Stir in broccoli and tomatoes and sever immediately. Season with salt and pepper to taste.

Nutrition Facts : Calories 323, Fat 9.1, SaturatedFat 4.4, Cholesterol 19.9, Sodium 160.9, Carbohydrate 46.3, Fiber 2.2, Sugar 1.8, Protein 9.9

WELSH RAREBIT



Welsh Rarebit image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 tablespoons flour
2/3 cup ale
10 ounces extra sharp Cheddar cheese, grated
1 teaspoon English mustard
1 teaspoon Worcestershire sauce
2 to 3 drops Tabasco pepper sauce
12 English muffin halves, toasted
6 slices bacon, cooked to crispy
Chopped parsley, for garnish

Steps:

  • Melt the butter in a saucepan over low heat, add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and Tabasco pepper sauce, and cook, stirring, until hot but not boiling.
  • Spoon the Cheddar mixture over the toasted muffins, garnish with parsley and serve with crispy bacon.

RAREBIT RISOTTO



Rarebit Risotto image

Categories     Mustard     Steam     Simmer     Boil

Yield serves 4

Number Of Ingredients 9

1 quart vegetable broth (see page 295)
1 tablespoon olive oil
1 1/2 cups arborio rice
12 ounces beer (1 1/2 cups)
3 cups chopped broccoli
1 tablespoon Dijon mustard
4 cups loosely packed grated sharp Cheddar cheese (about 10 ounces)
2 cups chopped tomatoes or halved cherry tomatoes
Sprinkling of black pepper

Steps:

  • In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
  • Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
  • While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
  • When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.
  • Serving & menu ideas
  • Serve something crisp with this silky risotto.

CHEDDAR RAREBIT



Cheddar Rarebit image

Quick supper dish for the family.

Provided by RuralK8

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Bring milk to point in separate pan.
  • Melt butter, add flour and cook over low heat stirring frequently for two minutes.
  • Gradually whisk warmed milk into butter and flour mixture and bring back to boil whisking continually.
  • Whisk in egg yoks and return to boil before adding mustard, Worcestershire sauce [andr cider/ale].
  • Add grated cheese and stir until smooth.
  • Preheat grill. Spread rarebit mixture on one side of toast and grill until golden-brown.

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Top Asked Questions

What is rarebit and how is it made?
Welsh rarebit, with its toasted bread smothered in melted cheese, is a take on a croque-monsieur or a croque-madame, as it is sometimes served topped with a fried egg. This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.
How do you eat Rarebit on toast?
Spread the topping over the toast. Cut into wedges and serve as a snack or alongside a salad for a light lunch. Welsh rarebit, with its toasted bread smothered in melted cheese, is a take on a croque-monsieur or a croque-madame, as it is sometimes served topped with a fried egg.
What can I do with Rarebit?
Cut into wedges and serve as a snack or alongside a salad for a light lunch. Welsh rarebit, with its toasted bread smothered in melted cheese, is a take on a croque-monsieur or a croque-madame, as it is sometimes served topped with a fried egg.

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