Risotto is one of those gluten free dishes that is quite easy to make but takes a bit of time. For my vegetarian friends, this is usually the only option on the menu at a restaurant. There are so many variations in flavours that you can use in your risotto but one of the all time favourites has to be mushroom.
Here is a Mushroom Risotto recipe with a twist. Instead of just using a stock as the liquid in the Risotto, I used an organic gluten free beer. The beer company supplied the beer along with the recipe. This unusual combination intrigued me enough for me to try cooking it.
Celia, the new Gluten-Free organic beer people supplied the beer and the recipe.
I found that the flavour from using the beer to be quite pleasant. The beer provides a hint of sweetness (unexpected) and also a layer of aroma which is not found in other risottos made with just stock. After cooking it out, it doesn’t taste like beer and I am sure if you did a taste test, they won’t be able to identify the mystery flavour.
Try it out. It makes for an easy supper dish with a twist.
Mushroom Risotto with Gluten-Free beer
- 40 butter
- 1 tbsp cold pressed rapeseed oil
- 1 finely chopped medium onion
- 300 g sliced mushrooms
- 340 g Carnaroli rice
- 1 bottle of organic Celia Lager
- 1.2 l hot vegetable or chicken stock
- 100 g grated parmesan
- Saute one finely chopped medium onion and the mushrooms in butter and oil until soft.
- Add the risotto rice and coat until translucent.
- Add the bottle of beer and cook until evaporated..
- Add the stock to the rice, one ladel at a time, and simmer while continuously stirring.
- After about 15 minutes, the stock will have been absorbed, the rice will be cooked to a creamy consistency and still have an al dente bite in the middle.
- For a less al dente consistency, add a ladleful of the stock and simmer until absorbed.
- Continue until the rice reached the desired consistency.
- Stir in the grated parmesan and serve with a drizzle of olive oil.