Wanting to mix things up a bit with my meal planning, I went to my favorite place to find inspiration – can you guess? Yes, Pinterest. It’s actually one of the first places I turn when I need recipe ideas. I love different types of Risottos, mainly because you can do so much with it. Use seasonal ingredients, make it with meat or without…the possibilities are endless. Oh ya..as a bonus my picky eaters like it!
I found this Beer Risotto with Spicy Sausage and Gouda recipe and it looked amazing! I noticed a lonely Miller lite in the fridge that would be perfect for this dish and anything with Gouda makes me happy. I switched a few things with the original recipe to make it my own and fit the needs for my family. That’s the beauty of Risotto you can add just about anything and you have a brand new dish.
- 1 cup arborio rice
- 1 beer of your choice but I would stay away from fruit beers
- 5 cups chicken broth
- 8 oz Gouda Cheese shredded
- 1 lb Sweet or Spicy Sausage - we used grass fed Italian
- 1 cup chopped fresh kale with fresh squeezed lemon on top (keeps it green)
- 1 small onion finely diced
- 1 shallot finely diced
- 1 lb mushrooms diced
- 3 gloves garlic minced
- 5 Tablespoons grapeseed oil
- salt/pepper and crushed red pepper to taste
- In a large saute pan add 2 tablespoons of grapeseed oil and heat pan on med heat
- add sausage whole and brown on all sides
- take out of pan and slice in 1 inch slices and then add back to the pan and finish cooking
- once the sausage is cooked take out of the pan and set aside
- add 3 tablespoons of oil and the onion, shallots and mushrooms cook until onion is translucent and mushrooms are browned.
- add minced garlic and cook for another 30 seconds to 1 minute.
- add arborio and cook with the onion mixture for about 1-2 minutes stirring constantly
- add ½ of the beer and cook until absorbed then add the other half of the beer and let that cook down
- start adding the chicken broth 1 cup at a time and let cook until it's mostly absorbed then continue to add broth ½ cup to 1 cup at a time until the arborio is cooked through
- once arborio is cooked through add the kale
- add shredded Gouda
- place sausage with it's juices back into the pan and mix through - Enjoy!
Cooking Tip: When making Risotto a recipe might call for 3 cups of broth but you may need more or add less depending on how fast your arborio rice cooks. The original recipe only called for 3 cups of broth and I added 5 cups total before my rice was finished.
What are some of your favorite ways to make Risotto?