Beer Risotto

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    • #354287

      Most people take beer on the camping trips, right? Or wine?! No??!!!

      Well, I guess the equivalent amount in stock would suffice…
      Beer Risotto
      1 cup Arborio rice
      1 small onion, finely diced
      1 carrot, finely diced
      1 stalk celery, finely diced
      1/2 tsp thyme
      2 cans of beer
      1/2 cup mushrooms, chopped
      3 tbs olive oil
      Parmesan cheese
      salt and pepper, to taste
      Get out the 2-burner stove for this dish. On one burner, put the chicken stock in a pan and bring to a low simmer. This will be later added to the rice.

      It’s best when heated so that it doesn’t shock the rice. On the other burner, bring a large skillet to medium heat. Add the olive oil and diced vegetables.

      Cook, stirring occasionally, until onions are translucent. Now add the rice and thyme to the skillet and stir frequently for a few minutes. Now begins the cycle of adding liquid a ladle at a time, stirring until the liquid is mostly absorbed, adding more liquid, stirring again, and repeating this for about 20-30 minutes.

      At this point add the mushrooms. Stir, add more liquid, stir some more until ready to serve. You can tell when it is ready to serve, because the rice will have cooked to a creamy smooth texture. If it gets too dry, add more liquid and stir a bit more.

      Many risotto recipes add Parmesan to the rice while cooking. Servings: 6-8
      worthy  smilie

    • #462273

      I like this idea better than the boxed rice. I can control the salt. Thank you for sharing .

      lets-eat:

    • #462276

      Hope you like it! And never, ever used boxed rice again. Have you read those labels?!

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