A simple recipe for Mushroom Risotto – with a decadent hint of parmesan cheese
Half a cup of Castle Milk Stout
8 cups stock [mushroom, vegetable or beef] 1 tablespoon vegetable oil
2 cloves garlic, finely chopped
Half a small onion, finely chopped
1 tablespoon fresh thyme
4 tablespoon butter + another 2 tablespoon (when you fry the mushrooms)
3 cups Arborio rice
4 cups mushrooms, cleaned, stemmed, sliced (of your choice or a mixture of exotics)
Salt & ground black pepper, to taste
Half a cup Parmesan cheese, grated
2 tablespoons Olive Oil, to drizzle
Add the stock to a medium-size pot and allow to simmer on a medium heat.
In a second thick-bottomed saucepan, add the oil, garlic, onion and thyme and cook until onions are translucent, then deglaze with the Castle Milk Stout.
Add the Arborio risotto rice to the saucepan and stir with a wooden spoon on medium heat till there is a nutty aroma.
Add 1 tablespoon of butter and 2 cups of stock at a time to the risotto rice, stirring until each cup is absorbed. This process should take 25 minutes for the rice to be cooked, yet still super creamy and holding its shape.
Meanwhile, in a flat pan, brown the mushrooms in butter and season to taste.
When all the liquid of the risotto has been absorbed, add the mushrooms & Parmesan and take off the heat.
Drizzle with olive oil, garnish with parsley and serve.
This Castle Milk Stout recipe was created by J’Something. Click here for the original recipe.