Risotto allo Stout

December 20, 2012
0 Ratings
  • Serves 3
Author Notes

To my mind, risotto is comfort food. And so is booze, so I thought of putting the two together. Adapted from my Spinach Risotto recipe. Coincidentally, when I was flipping through Seductions of Rice by Jeffrey Alford and Naomi Duguid, they've got a recipe for Risotto alla Birra, so a few bits I've gleaned from their version, as well.

Eat it with a fork, please. —mrslarkin

What You'll Need
  • 2 tablespoons butter
  • 1/2 cup diced slab bacon, or pancetta
  • 1/2 cup diced yellow onion
  • 1 cup Arborio, Carnaroli, or Vialone Nano rice
  • 1/2 cup Guinness Extra Stout
  • 2 1/2 cups hot chicken stock
  • 1 cup grated Parmigiano Reggiano, (I use the microplane grater), plus more for serving
  • 1 small sage leaf
  • pinch of grated nutmeg
  • 1/4 cup heavy cream
  • salt, to taste
  • fresh cracked black pepper, to taste
  1. In a medium-sized pot, over medium heat, melt the butter. Brown the bacon. When the bacon is almost done, add the onions and cook until translucent. Do not brown the onions.
  2. Add the rice and stir to coat the grains with the butter/onion mixture.
  3. Stir in the beer, and cook until most of the liquid is absorbed.
  4. In half-cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until all the broth is absorbed, and rice is al dente, and still a little soupy.
  5. Add the cheese, sage and nutmeg, and stir. Turn off the heat. Stir in the cream. Taste for salt.
  6. Serve in warm bowls topped with more cheese, if you need, and some black pepper, if desired.

See what other Food52ers are saying.

  • healthierkitchen
  • aargersi
  • QueenSashy
  • hardlikearmour
  • boulangere

9 Reviews

healthierkitchen October 4, 2013
Husband loves Guinness - will have to try this!
aargersi December 26, 2012
I want this right now, for breakfast
mrslarkin December 26, 2012
Breakfast of champions.
QueenSashy December 22, 2012
Guinness, heavy cream, bacon, sage -- cannot get better than this. I cannot wait to try it!
mrslarkin December 22, 2012
Thank you, QueenSashy! We had leftovers, gently warmed with a little added liquid, with tonight's dinner, and it was still very delicious!
hardlikearmour December 20, 2012
Yum and more yum!
mrslarkin December 20, 2012
thanks hla!
boulangere December 20, 2012
mrslarkin December 20, 2012
Thanks, b!