Here’s my lush beer and mushroom risotto recipe! The mushrooms, beer and parmesan cheese make this risotto extremely flavorful. A match made in heaven. That says enough I guess…
Beer in a risotto?
Are you mad? Hell no. Oh well, maybe just a little bit then. I know that this mushroom risotto recipe is a little different from all the other risotto recipes that you might have made or tasted before. Because I made it with beer instead of the classic white wine!
Does it send chills up your spine? Then idea of adding beer to a risotto?
Well I know of at least a few people who’s faces will lighten up the minute when they read about this interesting addition!
Rice, beer, cheese and mushrooms?
Count me in big time!
I love cooking with beer.
Not sure whether you will like the flavor of this risotto? Then let me ask you this: do you like a classic beer and cheese soup? If so, I am sure that this beer and mushroom risotto is right up your alley. The beer gives the risotto rice a slightly sour and bitter flavor. Just like in a beer and cheese soup.
Don’t worry, it really works. If you balance those flavors out with other flavors such as salt, butter, cheese and garlic of course.
Cooking with Beer
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 of the wine. I thought I should just give it a try one day and just see what comes out of it in the end.
Who knows if it’s even edible?!
No worries, it was. And we loved it.
Swapping wine for beer in classic preparations and dishes, that is something that I have done that before. I did exactly the same with my ossobuco recipe: I prepared one shank in a red wine stew and then another beef shank in a beer stew. So what about the result in the end?
Well both were absolutely stunning.
Of course the classic preparations was delicious. But we were also over the moon with the beer ossobuco. Some might think that it is pure horror. Adding beer to Italian classics instead of wine. For me it is all about flavor. And if it tastes great in the end, then I’m totally up for it.
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
OK, 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 mushroom risotto simple and pure. Both mushrooms and cheese are a must here: they make the risotto extremely creamy, savory and flavorful.
Don’t forget to add a good dash of freshly ground black pepper right in the end. Pepper, cheese and beer. I’m telling you: it’s the perfect flavor marriage!
Do you the look of my mushroom risotto below?
Then you should also take a look at another playful risotto recipe that I made recently. My shiitake risotto with soy sauce and a raw egg yolk on top! It’s a recipe that I created for a foodie friend of mine. You could also call it a mushroom risotto, but then one with a serious Asian twist to it!
Mushroom Risotto with Beer Recipe
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.