Creamy Risotto With Edamame

From Food & Wine. Serve with a Napa Valley rose sparkling wine, like Schramberg Winery's 2004 Brut Rose or the NV Domaine Carneros Brut Rose

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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 & freshly ground black pepper
• 3 3⁄4 ounces  wedges  Laughing Cow cheese

Directions

1. Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender, about 5 minutes; drain.
2. 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.
3. 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.
4. 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.