Risotto alla birra from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • whipping cream
  • garlic
  • onions
  • Arborio rice
  • dark-colored beer
  • stock of your choice
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    I feel like we ate dinner at the bar; risotto with beer, and pork with gin! This risotto starts in the regular way, with onions and garlic sauteed in oil, then rice is added and sauteed. Then cream is added, but instead of wine, dark beer goes in next (I used Obsidian Stout). The beer is followed by the usual heated stock. When the rice is finished, parmigiano reggiano is stirred in. The result is a very interesting flavor, not readily identifiable as beer. If I hadn't known, I might have guessed coffee, or maybe mushroom. Mr. Nightshade loved it, wants it to become the house recipe for risotto. But he is the birra drinker in the house. I liked it quite a lot also, but it's not very pretty to look at, just beige. I do think it would be very good plated with sauteed wild mushrooms.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.