Rich Beer RisottoBeer Risotto with Sausage & Gouda
Traditionally, you need rice, white wine, stock, and cheese to make risotto. While watching a cooking episode about beer dishes, I thought, “why not prepare risotto with beer instead of white wine?” I attempted the recipe and was pleasantly surprised at how delicious it was. I present beer risotto with spicy sausage and gouda!
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INGREDIENTS
1 x Non Blonde Hemp Munich Dunkel
1 Tablespoon Oil
230g Spicy Sausage Sliced
½ Medium Onion Chopped
2 Cloves Garlic Minced
1 Cup Arborio Rice
3 Cups Chicken Stock
1 Tablespoon Butter
½ Cup Grated Gouda Cheese
Salt & Pepper – to taste
¼ Cup Chopped Parsley
INSTRUCTIONS
Pour the chicken stock into a medium sauce pan.
Keep warm over a low heat.
Heat 1 tablespoon oil in large sauté pan over a medium heat.
Add the sliced sausage and sauté until browned, about 3 minutes.
Remove with a slotted spoon and set aside.
Add chopped onion and garlic to the same pan.
Sauté until translucent, about 3-4 minutes. Add rice and sauté for 1-2 minutes or until lightly browned and toasted.
Add half of the beer and stir until it is fully absorbed.
Add the remaining beer and stir until it is fully absorbed.
Add a ladle of the chicken stock and cook until fully absorbed, stirring frequently.
Continue adding the stock in increments once the rice appears almost dry. Cook until the rice appears creamy and is al dente, about 20-30 minutes total.
Stir in 1 tablespoon butter and grated gouda cheese.
Add back the sausage and season risotto with salt and pepper.
Garnish with chopped parsley and serve.
HELPFUL TIPS AND COMMON MISTAKES :
If you ever watched Top Chef or Hell’s Kitchen, you will recognize that risotto is one of the most difficult dishes for chefs to accomplish. It requires a slow cooking process to evenly cook the rice and can easily be under or over-cooked. Don’t let these qualities derail you from attempting to prepare this dish at home! If you take your time and follow my hints, your risotto will come out perfect every time.