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 ...
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