Samuel Adams Summer Ale Risotto

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

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