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Rarebit Risotto

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


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. Serve something crisp with this silky risotto.

Source: www.epicurious.com