Milk Stout Risotto

Step aside white wine: beer is my new favorite risotto ingredient.

As much as I love beer, I’m always reluctant to cook with it. All I can think is, I could be drinking that instead of taking a chance on cooking!

After purchasing a growler of Westbrook’s Udderly Milk Stout from Greenville Hop House, I knew I’d have a few ounces of beer to spare. I searched “milk stout recipes” on Pinterest, expecting cake and cookie concoctions. Instead, I found a risotto, one of my favorite things to cook.

20140224-223100.jpg

You can see many of the ingredients in action or soon to take the stage: Arborio rice, beer, onions, garlic and thyme simmer, while sautéed mushrooms, roasted butternut squash and Parmesan cheese await the final flourish.

The finished product isn’t the prettiest risotto I’ve ever made, but it’s certainly one of the tastiest!

20140224-223852.jpg

I’ve baked beer bread a few times, but this is the first real cooking experience I’ve had with beer. Have you ever cooked with beer? Please share the recipe!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s