Ceylon Queso Risotto

1 cup beef broth

1 cup water

pinch of Ceylon cinnamon, ground up in a mortar and pestle

1 tablespoon unsalted butter

1/4 cup of Arborio rice (or white rice)

Kosher salt

1/4 cup of shredded Queso cheese (or mozzarella?)

2 beers

Start by heating the beef broth and water in a teapot to keep it hot while you are cooking the rice.

Heat butter and cinnamon in a pot with the rice, cook for a couple minutes so the rice soaks up the butter.

Add some hot broth, let it cook until soaked into the rice.

Add some more hot broth, let it cook until soaked into the rice.

Repeat until the rice is the texture you like.  Adding the broth slowly helps build up the starches so it ends up being creamy.  I like mine to have a little shape left but you can obviously keep adding broth and cooking it until it is as creamy as you like.

Add a little salt to taste.

Take off the heat.

Lastly, add the cheese before plating.

What is the beer for?  This is simple to make but it takes about 30 - 45 minutes.  

P.S. I have to be honest.  I don't know if regular cinnamon would work.  Ceylon cinnamon is more expensive but I got a pretty big bag online for only about $13.  I think it will last a long time.