Cooking with beer is still something of an undiscovered land for me. I am aware of it and have read about it but have only dabbled with it at home. However, you have to start somewhere.
So when I found myself running out of stock whilst cooking risotto it made sense to throw some beer in there. I was drinking James Squire IPA at the time so almost two bottles of that went into the pan.
IPA wasn’t the ideal addition to the dish as it added a bit too much bitterness to what was essentially a soft flavoured risotto served with rosemary lamb french cutlets. Perhaps a nice rich amber ale with more malt sweetness would have matched better to the spanish red onion and red capsicum. But that’s the great thing about beer, experimenting with it and seeing what works beautifully or, in same cases, what could work better.
Spanish Onion, Red Capsicum & IPA Risotto
Spanish Onion, cut into wedges
Button Mushrooms, thinly sliced
Red Capsicum, thinly sliced
2 cups Aborio Rice
Chicken Stock and James Squire IPA
Rosemary & Mustard French Lamb Cutlets
Extra Virgin Olive Oil
Leave to marinate and cook to medium rare on hot pan