Beer Risotto with Sausage and Gouda
A delicious Italian dish of risotto and sausage prepared with beer instead of wine.
Prep Time: 15 to 20 minutes
Cook Time: 30 to 40 minutes
Makes: 4 servings
Ingredients:
1 tbsp oil
8 oz. Hillshire Farm Smoked Sausage (sliced)
1/2 medium onion (chopped)
2 cloves garlic (minced)
1 cup arborio rice
12 oz. dark beer (room temperature)
3 cups chicken stock
1 tbsp butter
1/2 cup grated gouda cheese
Salt and pepper
Chopped parsley for garnish
Directions:
1. Pour the chicken stock in a medium sauce pot and keep warm over low heat. Heat 1 tbsp oil in large pan over medium heat, add the sliced sausage and saute until browned (about 3 minutes). Remove with slotted spoon and set aside.
2. Add chopped onion and garlic to the same pan and saute until translucent (about 3 to 4 minutes). Add the rice and saute for 1 to 2 minutes.
3. Add half of the beer and stir until it is fully absorbed, then add the remaining beer and stir until it is fully absorbed. Add a ladle of the chicken stock and cook until fully absorbed, stirring frequently. Continue adding the stock in increments once the rice appears almost dry. Cook until the rice appears creamy and is al dente (about 20 to 30 minutes total).
4. Stir in 1 tbsp butter and the grated gouda cheese, add back the sausages and season risotto with salt and pepper. Garnish with chopped parsley and serve.
