This dish was inspired by my favorite appetizer, spinach and artichoke dip. Since it is based on bar food, it only seems right to season it with beer. The alcohol cooks off, and the remaining taste is slightly sweet, a perfect complement to the sharp cheese flavors.

For a pretty presentation, spoon servings into individual ramekins and top with additional Gruyere and Monterey Jack. Serve with carrot sticks and thin French bread toasts brushed with olive oil (although regular Ritz crackers work just as well).

4 Tbsp butter
¼ cup plus 1 Tbsp olive oil
¼ cup light beer
3 cups vegetable broth
½ cup finely grated parmesan cheese
¼ cup shredded Monterey Jack cheese
¼ cup shredded Gruyere cheese
1 cups Arborio rice
½ onion, finely chopped
2 cloves garlic, minced
10 oz package frozen spinach
12 oz jar marinated artichoke hearts
1 Tbsp sugar
Salt and pepper, to taste

Cook and drain spinach according to package directions. Set aside. Drain artichokes and chop to half inch or smaller pieces. In small pan, heat 1 Tbsp butter and 1 Tbsp olive oil. Add artichoke, and sprinkle with 1 Tbsp sugar and salt and pepper, to taste. Cook over low heat, stirring occasionally. After about 10 minutes, turn heat off and set aside

While artichokes are cooking, combine garlic, onion, remaining olive oil, and 1 Tbsp butter in large pot. Cook over medium heat for about 5 minutes, until onion is translucent. Stir in rice, and cook an additional 3 minutes.

Add beer and 1 cup broth. Simmer, stirring occasionally, until most of the liquid is absorbed. Continue adding broth ½ cup at a time. Cook until almost all broth is absorbed and rice is tender.

Stir in spinach, artichokes, and cheeses. Remove from heat and stir in remaining butter. Add salt and pepper, to taste.

Enjoy!

(...and it tastes even better on day two...)