Risotto alla birra from Seductions of Rice (page 344) by Jeffrey Alford and Naomi Duguid

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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.

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