Recipe:
Beer & Mushroom Risotto
There are certain recipes that lend themselves so well to beer that when you finally think to add it you can't imagine why you hadn't been cooking it that way forever. For us, risotto was one of those recipes. For this meal we paired our nutty Chestnut Brown Ale with shitake and crimini mushrooms, the result is a gloriously creamy risotto with a deep, rich flavor that belies its sub thirty minute cook time.
And while we're eager to repeat this recipe as is, we also look forward to the citrus zing our Grapefruit Honey Ale would bring to a seafood risotto or what Smoked Wheat would bring to a hearty kielbasa version. So we will be making this again and again, and if you try it, we think you will be too.
What You Need
- 12 oz Chestnut Brown Ale (or another nutty brown ale)
- 4 cups stock (vegetable or chicken work equally well)
- 2 cloves garlic, finely chopped
- 1/2 small onion, finely chopped
- 4 tablespoons butter, divided
- 2 cups arborio rice
- 1 cup crimini mushrooms, cleaned, stemmed and sliced
- 1 cup shitake mushrooms, cleaned, stemmed and sliced
- 1/4 cup Parmesan cheese, shredded
What You Do
- In a medium pot bring stock and beer to a simmer.
- In a second heavy bottom pot melt 2 tablespoons of butter over medium heat, add garlic and onion and cook until onion is translucent. Add arborio and cook 1 minute stirring. Reduce heat to medium low.
- Add one cup of simmering stock/beer mixture at a time stirring until each cup is absorbed before adding the next. This should take about 25 minutes. You want the risotto to be super creamy but the rice to still hold its shape.
- About 20 minutes into cooking melt 1 tablespoon of butter over medium high heat in a skillet, add mushrooms and cook for about 5 minutes. Salt and pepper to taste.
- When all the liquid for the risotto has been absorbed turn off heat and stir in mushrooms, Parmesan, and remaining tablespoon of butter. Salt and pepper to taste. Serve immediately. Enjoy.
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