INGREDIENTS:6 ½ cups chicken stock
1 stick unsalted butter
2 peeled and finely chopped onions
1 tsp. dried basil
1 tsp. finely crushed saffron threads
2 cups uncooked arborio rice
1 ½ cups Samuel Adams Summer Ale
2 cups freshly grated Parmesan cheese
to taste, salt and pepperDIRECTIONS:Heat stock to a boil. Remove from heat, cover and set aside. In heavy, deep skillet, melt 4 tsp. butter over medium heat. When foam subsides, add onion, basil and saffron. Saute until limp, stirring constantly. Add rice and stir until covered with butter and heated through. Add ale, stirring constantly. Lower heat to medium simmer. Ladle in another cup of stock. Continue until all stock has been added. When rice absorbs last cup of stock, add remaining butter and Parmesan. Cook until rice is creamy. Season to taste. SERVINGS:6-8 servings