Why not prepare risotto with beer instead of the white wine and with sausages, for a more hearty version of this amazingly juice dish? Check out our recipe…
Serves: 4 Prep. time:15′ Cooks in: 30′ Ready in: 45′
500 g white mushrooms, in thin slices
6 tbsp extra-virgin olive oil
1 onion, finely chopped
2 spring onions, finely chopped
1 garlic clove, finely chopped
1 red chili pepper, finely chopped
2 cups Arborio or Carnaroli rice
1 cup blonde ale
1½ lt beef stock
1 cup Parmesan, finely grated
2 tbsp butter
2 sausages, in slices, grilled
1 lemon, juice and zested
In a large pan heat half oil and cook mushrooms for 10 minutes stirring at all times until tender and nicely colored. Season with salt and pepper and remove pan from heat. Transfer on a plate lined with kitchen paper.
In the same pan heat remaining oil and cook all onion for 2 minutes until tender and translucent. Stir in garlic, chili pepper and rice and cook for another 3-4 minutes.
Stir in 2/3 beer and when absorbed, add a cup of stock. Reduce heat to medium and allow rice to cook. When first batch of stock has absorbed, pour in the second one. Repeat procedure stirring occasionally until rice has cooked al dente. It will take up to 20-25 minutes.
In a non-stick pan cook sausages on all sides. Pour in remaining beer and when alcohol evaporates add lemon juice and zest. Remove pan from heat.
A few minutes before the risotto is ready season with salt and pepper, stir in parmesan, mushrooms and butter and allow to cook for another 2 minutes. Serve immediately with a few slices of sausage on top.
Και η συνταγή στα ελληνικά: Ριζότο με μανιτάρια και λουκάνικα