Baked Risotto with Beer
A MasterChef-style oven-baked risotto simmered with dark beer and mushrooms. From the photo ingredient list: pancetta (bacon, ham), cheddar, mascarpone, mushrooms, dark beer, cherry tomatoes, onion, garlic, fresh basil and golden cheese popcorn.
Ingredients
| 180 g | risotto rice | |
| 1 | small onion, chopped | |
| 2 | large garlic cloves | |
| 8 | white mushrooms | |
| 1 handful | parmesan cheese, grated | |
| 240 ml | pilsner beer | |
| 240 ml | chicken or vegetable stock | |
| 2 tbsp | 30 ml | unsalted butter |
| — | pepper | |
| — | salt | |
| — | pancetta (bacon, ham) | |
| — | cheddar | |
| — | mascarpone | |
| — | dark beer | |
| — | cherry tomatoes | |
| — | fresh basil | |
| — | golden cheese popcorn (garnish) |
Instructions
- Heat the oil in a 2 litre (approx 2½ quart) oven-proof pan or casserole dish. Saute the onions and garlic over a low-medium heat for 2-3 minutes, then add the fresh mushrooms. Cook, stirring occasionally, for 5-7 minutes until soft.
- Preheat the oven to 180°C.
- Add the rice to the pan and stir well to coat with the oil and cooking juices. Strain the mushroom soaking liquid into the pan, and add the beer. Simmer for a minute or two, stirring, until the liquid is absorbed.
- Add stock.
- Cover with a lid, and transfer to the oven. Cook at 180°C (350°F) for 40-45 minutes (start checking it after the 20th minute) until all the stock is absorbed and the rice is cooked.
- Remove from the oven, stir in the remaining 150ml (⅔ cup) of stock and the chopped parsley, and allow to stand for 5 minutes before serving.