This mushroom risotto recipe is a little different from the ones you might have made or tasted before because it’s prepared with beer instead of wine! Well I know of at least a few people who’s faces will lighten up the minute they read about this interesting addition!
Rice, beer, cheese and mushrooms?
Count me in big time!
Like I said, I added beer this time instead of the classic glass of red or white wine. I’m not really sure how or when exactly I came up with the idea to add beer instead. I thought I should just give it a try one day and then see what comes out of it.
Who knows if it’s even edible?!
No worries, it was.
Swapping wine for beer in classic dishes, I’ve done that before. I did exactly the same with my ossobuco recipe: I prepared one shank in red wine and another in beer. Absolutely stunning.
Do you like the sound of that? Do check out those recipes as well! In the end I could honestly not choose which one I liked better because both shanks tasted great.
Mushroom Risotto with Beer Recipe
Back to my mushroom risotto with beer then! I decided to use mushrooms and parmesan cheese only as additional ingredients because I wanted to keep this risotto simple and pure. Both mushrooms and cheese are a must: they make the risotto extremely creamy, hearty and flavorful.
Add a good dash of freshly ground black pepper right in the end. I’m telling you: it’s the perfect flavor marriage!
Do you love risotto with mushrooms?
Then also take a look at my shiitake risotto with soy sauce and raw egg yolk! It’s a recipe that I created for a friend of mine. You could call it a mushroom risotto, but with an Asian twist!
My mushroom risotto recipe with beer and parmesan: flavor bomb!
- 6 oz risotto rice (180 g)
- 1 small onion chopped
- 2 large garlic cloves
- 8 white mushrooms
- a handful parmesan cheese grated
- 1 cup pilsner beer (240 ml)
- 1 cup chicken or vegetable stock (240 ml)
- 2 tbsp unsalted butter
Brush the mushrooms and then slice them up.
Transfer half of the butter to a non-stick pan and place it over medium heat until melted. Then add the garlic and chopped onion. Season with pepper and salt.
Gently cook the onion and garlic for 3 minutes until softened a little. Stir regularly. Also add the risotto rice.
Stir well and gently fry the rice in the buttery onion for 3 minutes. Stir regularly. Then add half of the beer to the pan.
Stir and simmer the rice in the beer. Gradually add splashes chicken stock and extra beer until the rice is nearly tender.
- In the meantime transfer the remaining butter to a large non-stick pan and place it over medium heat until melted. Then add the sliced mushrooms. Season with a pinch of pepper and salt.
- Bake the mushroom until golden brown and cooked through. Then take the pan off the heat. Once the risotto rice is almost tender, add the mushrooms to the pan.
- Stir the risotto well and take the pan off the heat. Check the seasoning and add extra pepper or salt to taste if necessary. Also add the freshly grated (parmesan) cheese.
- Stir the mushroom risotto one last time. Then scoop it onto warm deep plates. Sprinkle with extra freshly ground black pepper. Serve hot.