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Mushroom Risotto with Gluten-Free beer

A variation to the regular risotto with the addition of beer to the usual stock as a cooking liquid.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 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

Instructions

  • 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.