Published: by Absolutely Recipes, in the recipes category.

Mushroom Risotto with English Ale Recipe.

Ingredients:

1 1/2 cups Arborio rice
4 cups vegetable or chicken broth
1 cup English ale (such as a pale ale or bitter)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, finely chopped
3 cloves garlic, minced
250g mushrooms (such as cremini or button), sliced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Recipe Instructions:

Prepare the Broth:

In a saucepan, heat the vegetable or chicken broth over low heat until warm. Keep it warm throughout the cooking process.

Sauté the Mushrooms:

In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are golden brown and tender, about 5-7 minutes. Remove from the skillet and set aside.

Toast the Rice:

In the same skillet, add the Arborio rice and toast it for 1-2 minutes, stirring constantly, until it becomes slightly translucent around the edges.

Deglaze with Ale:

Pour the English ale into the skillet with the rice, stirring constantly, until the liquid is absorbed.

Add the Broth:

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still al dente, about 18-20 minutes.

Incorporate the Mushrooms:

Stir in the sautéed mushrooms into the risotto, reserving some for garnish if desired.

Finish the Risotto:

Once the risotto is cooked to your desired consistency, remove it from the heat.
Stir in the remaining tablespoon of butter and grated Parmesan cheese until melted and incorporated.
Season with salt and pepper to taste.

Serve:

Spoon the Mushroom Risotto into serving bowls.
Garnish with chopped fresh parsley and additional sautéed mushrooms if desired.

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