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Heerlijk recept met Grolsch – Geniet & Geef

Grolsch heeft het Geniet & Geef bier 2019 gebrouwen. De opbrengst van deze Honing Weizen komt ten goede aan de Stichting Kika. Bierbutler Han Hidalgo ging aan de slag met dit bier en maakte een verrukkelijke combinatie.

Het Geniet & Geef 2019 is verkrijgbaar in diverse horecazaken in heel Nederland en bij Albert Heijn en Mitra Slijterijen.

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RISOTTO MET DOPERWTEN, KASTANJECHAMPIGNONS, FLESPOMPOEN EN GROLSCH HONING WEIZEN

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Ingrediënten voor vier personen:

150 gram arborio of carnaroli rijst
3 eetlepels olijfolie
1 sjalotje, geschild, in stukjes
80 cl warme gevogelte- of groentebouillon
12 draadjes saffraan
4 eetlepels crème fraîche of koksroom
75 gram kleine doperwten (vers of diepvries)
75 gram kastanjechampignons, schoongemaakt, in stukjes
100 gram flespompoen, geschild, zonder zaadjes, in blokjes
8 eetlepels Parmezaanse kaas, geraspt
peper uit de molen en zout naar smaak

Bereidingswijze:

Bij gebruik van doperwten uit de diepvries deze eerst ontdooien. De olie in een braadpan verhitten en de stukjes sjalot kort roerbakken. De rijst toevoegen en zeer kort roerbakken.

De warme gevogelte- of groentebouillon en draadjes saffraan bij beetjes al roerende toevoegen tot alle bouillon door de rijst is opgenomen. Als het grootste gedeelte van de bouillon na ongeveer 25 tot 30 minuten is opgenomen is de rijst gaar. Aarzel niet extra bouillon te gebruiken en af en toe goed roeren op de laagste hittebron.

Voeg tegen de tijd dat de rijst smeuïg en zacht is, de doperwten, kastanjechampignons en flespompoen al roerende toe en nog 4 tot 5 minuten op de laagste hittebron verwarmen. Vervolgens de crème fraîche of koksroom erdoor roeren en met de deksel op de pan nog zeer kort al roerend verwarmen.

Zo warm mogelijk serveren en met geraspte Parmezaanse kaas bestrooien. Een goed gekoeld glas Grolsch Honing Weizen van 5,5 vol% erbij serveren. Dit frisse en bloemige bier met een duidelijke toets van honing, combineert goed met de zachte smaak van de groenten, de smeuïge smaak van de rijst, de subtiele toets van de saffraan en de licht zilte smaak van de Parmezaanse kaas.

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