Creamy Risotto w/Edamame

This risotto was created when Jeff Smith's daughter, Isabelle, tossed some Laughing Cow cheese into a pot of risotto. "It adds a lot of richness without making the dish taste too sharp," Smith says. The cup of Budweiser beer is his own addition, a last-minute fix on a night he found himself without white wine in the house. "I ended up preferring it to wine in this dish," he says.

by Jeff Smith, Food & Wine

• 1/2 cup frozen shelled edamame
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 medium shallots, very finely chopped (1/4 cup)
• 3 garlic cloves, minced
• 1 cup arborio rice
• 3 cups low-sodium chicken broth, warmed
• 1 cup lager beer, such as Budweiser
• Salt and freshly ground pepper
• Three 3/4-ounce wedges Laughing Cow cheese

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain. In a large saucepan, melt the butter in the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.

Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding the broth, about 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it's al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away.

Suggested Pairing: a California rosé sparkling wine is ideal for this creamy risotto.