Beer Risotto with Sausage and Gouda
Servings 4
Ingredients
- 1 tablespoon oil
- 8 ounces spicy sausage sliced
- ½ medium onion chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 12 oz pale ales or light brown ales
- 3 cups chicken stock
- 1 tablespoon butter
- ½ cup grated gouda cheese
- salt and pepper
- 1 tablespoon chopped parsley
Instructions
- Pour chicken stock in a medium sauce pot. Keep warm over low heat.
- Heat 1 tablespoon oil in large saute pan over medium heat. Add sliced sausage and saute until browned, about 3 minutes. Remove with slotted spoon and set aside.
- Add chopped onion and garlic to the same pan. Saute until translucent, about 3-4 minutes. Add rice and saute for 1-2 minutes or until lightly browned and toasted.
- Add half of the beer and stir until it is fully absorbed. Add remaining beer and stir until it is fully absorbed. Add a ladle of the chicken stock and cook until fully absorbed, stirring frequently. Continue adding the stock in increments once the rice appears almost dry. Cook until the rice appears creamy and is al dente, about 20-30 minutes total.
- Stir in 1 tablespoon butter and grated gouda cheese. Add back sausage and season risotto with salt and pepper. Garnish with chopped parsley and serve.
Notes
Use pale ales, light brown ales, or amber beers for the risotto such as Sierra Nevada Pale Ale, Samuel Adams Lager, or Newcastle. Do not use stouts or porters which can add a bitter taste.