Beer and Mushroom Risotto

I love a recipe with a good story!

This recipe was shared with me by a friend, for a different reason than most recipes are shared - I had asked him to share a recipe for our neighborhood magazine as the Recipe of the Month! Yes, one more of my many volunteer jobs that I have busied myself with 😆. As I read through the recipe and looked at the photos he submitted, my mouth might have watered just a bit so I decided to sample this one. I had honestly never made risotto before, it turned out delicious and I’m so glad I let my mouth watering drive my ambition to make this recipe. Now I must share it!

The author of the recipe also happens to own a local brewery, Mt. Tabor Brewing, so the beer theme makes sense in this recipe, and he uses his Mt. Tabor Rice Lager as one of the ingredients! Love this!

Beer & Mushroom Risotto (serves 4)

INGREDIENTS -

4 cups broth – pick your favorite - lobster stock, veggie broth, or chicken broth works too.
7 oz chopped mushrooms – again pick your favorite, a good mix is cremini with portobello or shiitake
1 shallot – finely diced
1 Tbsp olive oil
2 Tbsp unsalted butter
1/4 tsp garlic, minced
3/4 cup arborio rice
1/2 cup lager beer (or dry white wine or champagne)
1/3 cup shaved or shredded parmesan cheese

Place stock in a sauce pot and heat to simmer.

In a soup pot melt the butter and add the olive oil. Add shallots and cook until softened. Add the mushrooms and garlic, cook until all the liquid is absorbed.

Push the veggies to the outside of the pan and place the arborio rice in the center of the pot, stirring to toast the rice. When the rice is toasted, add beer/wine/champagne and cook until liquid is absorbed.

Start adding the broth one cup or ladle at a time, stirring and simmering until all the broth is absorbed, then continue adding broth while constantly stirring until all the broth is absorbed. The stirring helps the arborio rice absorb the liquid evenly. Salt and pepper to taste as some broths will be saltier than others.

Add the parmesan cheese and mix thoroughly. Garnish with some chives or other fresh herbs.