All risotto begins the same way- saute some shallots.
Add the arborio rice, make sure there is plenty of oil or butter to coat it while it toasts - this is very important! Stir until the rice is toasted and coated evenly, about a few minutes.
Add your chosen alcohol. Typically, a nice dry white wine is used. I've made risotto's with red wine, which is also delicious. I was making this vegetarian, using a combination of mushroom and vegetable stock, and I wanted something with a strong flavor that could stand up to the mushroom stock. Also, I had a large bottle of beer in my refrigerator and thought ala Julia Child- some for the pot, some for me:
After a few quick splashes of beer, which got absorbed pretty quickly, I turned down the heat, and added a few ladles of stock and some chopped mushrooms. You want to add just enough stock to cover the rice. Keep the heat low. Stir continuously, and add more stock after the risotto has absorbed it.
Keep adding stock after it gets absorbed. If you walk away from the pot, you won't want to walk too far. The risotto needs constant stirring, constant stock-adding, and constant tasting so it doesn't overcook and become total mush. Most cookbooks and recipes state that it should take half an hour for the arborio rice to cook through, and that you being counting after you start adding the broth. Truth be told, it depends on your stove, your choice of pot...etc. I would recommend using a heavy-bottomed pot. Something wide because surface area helps the rice cook faster.
When I thought the rice was close to being done, I added peas for color and sweetness.
You know the risotto is done when its almost like a soup but still has a bite. the slow cooking process opens up the rice kernel and makes it creamy, one of the unique traits of this particular grain. The finishing touch is to add a tablespoon of butter and some parmigian. Move the pot from the heat, cover it, and let it rest for a moment. It will thicken even further as it cools.
A detail of the texture of the rice, for reference.
I ate some immediately, and it was delicious. The beer added a different flavor than the wine. Because I used a lager there was a robust and almost bitter aftertaste. I imagine that it would have been fruitier if I had chosen to use a Belgian beer, it's definitely something I'm going to experiment with further. Something to keep in mind- wine typically complements the risotto well. It leaves a sweeter and well rounded taste. Also, if white wine is used, the risotto will have a lighter color. My mushroom stock happened to turn the dish brown, as would a red wine.
mushroom beer risotto
-1 cup arborio rice
-3 shallots, minced
-3 cloves garlic, minced
-1/2 cup - 1 cup beer (I used lager)
-1 quart mushroom stock
-1/2 cup sweet peas
-6 or so mushrooms, sliced
-2 tablespoons of olive oil
-2 tablespoons butter (for finishing)
-1/4 cup parmigian cheese
