Guinness Risotto

September 11, 2014

 

• 1 tbsp canola oil
• 1 tbsp shallots, minced
• 1/2 cup arborio rice
• 1/4 cup Guinness extra stout
• 1/2 – 2 1/2 cups vegetable stock, warmed or room temperature
• 1 tbsp butter
• 1/2 cup freshly grated parmesan cheese
• 2 cups diced portobello mushroom
• 1 tbsp minced parsley or sprigs of rosemary (for garnish)
• salt and pepper to taste

 

1. Add oil to hot pan. Sweat shallots in oil until tender then add rice, coating in oil.

 

2. Add Guinness in two batches, reducing until almost dry.

 

3. Add a little bit of stock to rice, just barely covering it and stir under low to medium heat until stock is reduced. (You should be able to see bubbles through rice.) Repeat, adding small amounts of stock at a time until rice is just cooked al dente (should still have a little hardness.)

 

4. Remove from heat and stir in butter and cheese. Let stand for five minutes.

 

5. Season and garnish with parsley or rosemary.

 

Serves 2 (multiply for more)

 

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