Because adding beer to risotto is way better than white wine. And because I wanted something Summer-y.
1 cup Arborio rice
1 cup Birra by Prairie Artisan Ales + ½ cup later on
2 cups chicken broth
1 tbsp butter
1 seranno pepper
1/3 cup fresh chopped mango
2 tsp fresh cilantro, chopped
½ navel orange
1 lb jumbo shrimp, shells on but deveined
Ground Ancho Chili Peppers
Toss the shrimp (with shells on) in the spices with some olive oil – I didn’t measure them out but gave them all a good shake so that the shrimp was covered.
Season the shrimp according to the flavors you like: for example, if you’re a garlic lover, add more garlic powder. Let the little guys sit and soak while you prepare the other ingredients.
Slice the Serrano pepper and cut the mango into chunks.
Next, on the back burner in a pot on medium heat, warm the chicken broth. Then, in a large pan on medium heat, melt the butter and add the rice along with one cup of Birra.
Let the ingredients come to a simmer and stir constantly.
While you’re working on the risotto, have a friend, boyfriend, or girlfriend grill the shrimp with the shells on. This will ensure they stay tender. I put the little shrimp babies on two skewers so they wouldn’t spin around on the grill, which was a big help.
Now, back to the risotto. When the Birra is all soaked in, add the Serrano peppers and some chicken broth, one-half cup at a time, adding more as each previous addition soaks in. [In the voice of Dory from ‘Finding Nemo’ – just keep stirring, just keep stirring].
Once all the chicken broth has been added, throw in the mangoes and the cilantro with a final ½ cup of Birra– just to make sure the creamy sauce has that scrumptious yeasty and peppery flavor. Also, squeeze the half of the orange over the pan to give everything a kick of sweet citrus.
Throw – or gently place – a big scoop of Serrano and mango birra risotto on a plate and top with those beautiful, grilled-to-perfection shrimp.