Andouille Sausage, Beer, & Mushroom Risotto
- 7 ounces Arborio rice
- 1 small onion, chopped
- 2 garlic cloves
- 8 mushrooms, sliced
- 1 link andouille sausage, cooked & chopped
- 1/4 C freshly grated (parmesan) cheese
- 1 bottle (12oz) Pacific Wonderland Lager
- 1 C chicken stock
- 2 Tbs butter
Cut mushrooms into fine slices. Add half of the butter to a non-stick pan and place over medium heat. As soon as the butter has melted, add garlic and onion. Season with pepper and salt. Cook the onion and garlic for 3-4 minutes until softened. Stir regularly. Add the risotto rice to the pan. Stir well and add about 1/2 of the 12 ounce beer to the pan. Simmer the risotto rice in the beer. Alternately add splashes chicken stock and extra beer for about 15 minutes or until the rice is nearly tender.
In another pan melt the rest of the butter in a large non-stick pan over medium heat and add the sliced mushrooms. Season with a little pinch of pepper and salt. Bake mushrooms until golden brown. When risotto is just about tender, add in sausage and mushrooms. Stir for about 2 minutes and then add in grated cheese.
Serve with a pint of Pacific Wonderland and garnish with green onions. Cheers!