Description
A creamy risotto made with spicy sausage and flavorful beer.
Ingredients
Scale
- 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
- Stir frequently to achieve a creamy texture.
- Use a good quality beer for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg