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10-17-2008, 08:49 PM
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#1
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Senior Member
Join Date: Mar 2008
Location: Milton, De
Posts: 2,140
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risotto with beer?
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has anyone ever tried making a risotto with beer? i know warmed red wine is used but what about beer?
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10-17-2008, 08:53 PM
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#2
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Senior Member
Join Date: Nov 2006
Location: Central PA
Posts: 5,200
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It would probably be fairly good, especially if you made a cheese risotto that was fitting. Something low in bitterness though.
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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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10-17-2008, 09:05 PM
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#3
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Senior Member
Join Date: Mar 2008
Location: Milton, De
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what beer would you suggest. At first a dubbel or trippel came to mind because of the sugar content(campativly with wine) but now im thinking maybe an amber ale. Maybe some sauteed morels. Can you think of a better beer to use though because i just came up with this on a whim. I usually use my crappy beer for chili or braising meats.
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10-17-2008, 09:09 PM
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#4
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Drink your beer!
Join Date: Jun 2006
Location: Upper Michigan
Posts: 41,534
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OOOOOH, I think a triple would be awesome. Smooth, with a hint of sweetness. That would be great.
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10-17-2008, 09:12 PM
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#5
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Senior Member
Join Date: Nov 2006
Location: Central PA
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Yeah give the Tripel a whirl. How about some reconstituted Black Trumpets in there and some Pignoli? After you cook your Risotto, stir in a healthy amount of something like Tallegio. Yes, that may just come together.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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10-17-2008, 09:17 PM
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#6
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Senior Member
Join Date: Mar 2008
Location: Milton, De
Posts: 2,140
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Quote:
Originally Posted by zoebisch01
Yeah give the Tripel a whirl. How about some reconstituted Black Trumpets in there and some Pignoli? After you cook your Risotto, stir in a healthy amount of something like Tallegio. Yes, that may just come together.
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unfortunaly i dont know if i have any cheese shops around here for Tallegio- would whole foods have it? As for Pignoli im not familiar with that and i ran a search and the only thing coming up is an italian cookie. Sht i minus well get black truffel....itd be an expensive project. Ill try the trippel and see if i can get my hands on some good artisan cheeses.
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10-17-2008, 09:21 PM
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#7
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Senior Member
Join Date: Nov 2006
Location: Central PA
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Quote:
Originally Posted by scinerd3000
unfortunaly i dont know if i have any cheese shops around here for Tallegio- would whole foods have it? As for Pignoli im not familiar with that and i ran a search and the only thing coming up is an italian cookie. Sht i minus well get black truffel....itd be an expensive project. Ill try the trippel and see if i can get my hands on some good artisan cheeses.
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Dunno if they'd have it, but anything that is a soft cheese that will melt in smoothly should be good. Pignoli, aka Pine Nuts are tasty and you should be able to find them most places. If they are too expensive, maybe some chopped Walnut. Going for a little bit of added texture and flavor. Hehe @ Black Truffles, and that did cross my mind  . Black Trumpets aren't too hard to come by, a lot of chain groceries have them around here even in the boonies. The reason I suggest them is because they have an Apricot-like flavor and subtle sweetness. I have made Ice Cream with them, it was excellent.
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Event Horizon ~ A tribute to the miracle of fermentation.
Brew what you like. Do this, and you will find your inner brewer.
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10-17-2008, 09:42 PM
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#8
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Senior Member
Join Date: Mar 2008
Location: Milton, De
Posts: 2,140
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mushroom icecream...damn man i could learn alot from you. I used to live in West Chester Pa....alot more stores with aritsan products. Im gonna have to go to whole foods and hunt for cheese and mushrooms. Ill post up the recipe and how it turned out. Maybe pair it with a little lamb. I figure i could probably make a glaze with the same trippel i use for the risotto. Maybe this type of recipe w beer instead of wine: Mushroom-Crusted Lamb Loin with Red Wine Glaze | WholeFoodsMarket.com..obviouslty i would change it up a bit but you get the idea. Thanks for your feedback btw 
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11-22-2008, 05:51 AM
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#9
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Senior Member
Join Date: Mar 2008
Location: Milton, De
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just to update, made this risotto with rasberry chocolate stout since i havent done the dubbel yet and it was promissing but it deffinitly would be better with the laterl. I can deffinitly tell im using beer though so im thinking i would be better suited with 1/2 beer and 1/2 chicken/beef stock. Without the stock it deffinitly lacked the salt that i was looking for. Oddly enough also the hops came through slightly (very low hoped beer as is) which was deffinitly unwelcome....The beer also tends to carmelize a little bit. I dont know how to explain it but it deffinitly changes.....
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11-22-2008, 04:37 PM
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#10
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Go Blues!
Join Date: Apr 2007
Location: Huntington Beach
Posts: 8,494
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Quote:
Originally Posted by scinerd3000
I can deffinitly tell im using beer though so im thinking i would be better suited with 1/2 beer and 1/2 chicken/beef stock.
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So you didn't use any stock whatsoever? Just beer? I don't intend to be overly critical but, YUK.
The stock is an essential part of risotto. That said, I do like the beer for wine substitution, but most recipes only call for a cup or so of vino. Try it again and give us another report.
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