Certain recipes lend themselves so well to beer that you cannot imagine why you hadn’t been cooking it that way forever. A comforting risotto is one of those. We have paired our warming Winter Ale with mushrooms and bacon, resulting in a creamy risotto with a rich and subtle spiced flavour.
Echte Lowlander? Dit recept is er ook in het Nederlands!
Winter Ale and Mushroom Risotto
Starter or main | serves 4p
3 tbsp. olive oil
1 onion, finely chopped
½ tsp. ground speculaas spices
½ tsp. ground allspice
300gr risotto rice
150ml Lowlander Winter Ale
1L beef stock
250gr mixed mushrooms, cut into large pieces
2 tbsp. butter
This is how you make it
- Make sure the beef stock is hot and ready.
- Heat the oil and sauté the onion with spices on a medium heat until the onion is translucent and soft.
- Add the risotto to the pan, stir until all grains are coated with the oil (add a bit more oil if needed). Continue stirring the rice until the edges have turned translucent but the center is still opaque.
- Deglaze with the Lowlander Winter Ale to add another layer of flavour and simmer until the beer has completely reduced and the pan is nearly dry.
- Begin adding the warm stock one ladle at a time. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. This gradual addition of liquid is key for getting the rice perfect, so don’t rush this step. Keep stirring with a wooden spoon to release the starch of the rice.
- In the meantime fry the bacon until crisp, remove from the pan and cut into smaller pieces.
- Fry the mushrooms in the bacon fat, remove from the pan.
- The risotto is ready when the rice still has a bit of chew and the consistency of thick porridge. At this point stir in the grated Parmesan and butter to make it extra creamy, as well as 2/3 of the mushrooms and bacon. Cover with a lid and leave for a few minutes before serving, top with the rest of the bacon and mushrooms.
- Serve with Lowlander Winter Ale.