Mushroom Risotto (With Beer)


You want to cook something for your significant other, but you don’t want to mess dinner up altogether. You want to whip up a surprise meal to welcome him or her home but you don’t know what to do in the kitchen. In a combination of simple preparation and patient cooking, this Italian rice dish is sure to please everyone you love – risotto. Some say risotto is one of the most romantic things you can cook for anyone, because it requires a continuous stance by the stove, constantly stirring until the grains are cooked to perfection. We believe risotto is an easy, satisfying and delicious meal to have, anytime you feel like it. Sometimes people pay a lot of money in restaurants to have risotto that’s not even cooked well, when in fact, it can be made right at home, in the perfect way it should be done: al dente – having a firm bite yet cooked through and not chalky in the middle.

Here’s how we do a simple mushroom risotto, with a little kick of BEER, instead of the usual dry white wine.

Mushroom Risotto – Serves 2

  • 1 cup of arborio rice
  • 1 white onion, minced
  • 2 cups of sliced mushrooms
  • 3 cups chicken stock
  • 3 cups water
  • 1 splash beer
  • 2 teaspoon of butter
  • 1 small handful of grated cheese
  • Vegetable oil
  • Panko breadcrumbs


In a large-based pot or skillet, sauté the minced onion with a teaspoon of butter until translucent, then add in the mushrooms to cook until softened, finally, add the arborio grains, tossing to combine everything well.


Bit by bit, add the chicken stock and water to the rice, stirring continuously, until the grains are cooked to a creamy texture, cooked through yet firm.


While the rice is cooking, toast some panko breadcrumbs in a separate pan until golden and crispy, then set aside.

Season accordingly with black pepper and sea salt. At this point, add the splash of beer or ale and let it simmer for a moment, depending on how alcohol-flavored you want it.

Now, turn off the heat. Add the cheese and remaining teaspoon of butter, and stir to combine well.

Finally, serve it with the toasted panko breadcrumbs.


Don’t forget our recipe card, made specially for you!

x, K

mushroom risotto card


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