Avocado Risotto with Beer-Buttered Shrimp

Place the chicken broth in a saucepan or small pot and bring to a mild simmer, keeping warm, but not boiling.

In a food processor or blender add the cream, parmesan and avocado, process until smooth and set aside.

In a saucepan, add the butter and allow to melt over medium heat. Add the shallots and oil, cook until transparent, but don’t allow to brown. Add the garlic and cook until you smell it, about 20 seconds.

Stir in the rice, cooking until the rice is completely coated with butter and it smells slightly nutty. Don’t allow to brown. About 2 minutes.

Add 1 cup of Affligem Blonde Abbey Ale and cook until the pan begins to dry, stirring frequently. About 6 minutes.

Add about ½ cup of broth into the rice. Stir frequently until the rice is almost dry, and then add another ½ cup and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (If you run out of broth, use hot water the same way).

Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn the heat to low and add the avocado mixture, 2 tablespoons of Affligem Blonde Abbey Ale and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to serve as a side on a plate, but soft enough to jiggle when the plate is shaken.

To make the shrimp, add 1 cup Affligem Blonde Abbey Ale to a saucepan over medium high heat, reduce by about half, and watch carefully as the beer burns quickly. Then add butter and stir until melted. Whisk in the chili powder, smoked paprika, garlic powder, salt and pepper. Add the shrimp and cook until shrimp have turned opaque in the center, about 3 to 5 minutes. Use a slotted spoon to remove shrimp from the cooking liquid.

Plate risotto, top with shrimp and sprinkle with chopped chives or green onion.