Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] [gluten free]

Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] [gluten free]

Published on May 3, 2016 | In | By
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For a twist on mushroom risotto, try this recipe taken from The Celia Cookbook. It uses beer instead of wine. I included thyme and lemon for added flavour.

Creamy and delicious, this dish can be served as a starter or main.

Organic and gluten free both Celia Lager Beer and Riso Gallo, pair perfectly for cooking.

Don’t miss their current Ocado deal : Buy any 2 Celia Gluten Free Beers and add Riso Gallo Arborio Rice for £5.50 until the 10th May 2016. 

Mushroom Risotto with Celia Beer & Riso Gallo [flexitarian] v3

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Ingredients

  • 300g of sliced mushrooms
  • 340g Riso Gallo Carnaroli rice
  • 40g butter
  • 1 finely chopped medium onion
  • 1 bottle of organic Celia lager
  • 1.2 litre hot vegetable stock
  • 100g grated parmesan
  • few sprigs of thyme
  • 1 lemon
  • salt & pepper

Instructions

  1. Sauté one finely chopped medium onion and the mushrooms in 40g of butter until softened.
  2. Add 340g of risotto rice and coat until translucent.
  3. Add your bottle of Celia and cook until evaporated.
  4. Add 1 litre of hot vegetable stock plus thyme. Simmer, stirring occasionally.
  5. After about 14 mins, the stock should be absorbed. The rice will be cooked and creamy, yet retain a desired bite in the centre.
  6. For a less "al dente" consistency, add more stock and simmer until absorbed. Continue this way until you have the desired consistency.
  7. Stir through grated parmesan cheese. Season to taste.
  8. Serve with lemon zest grated on top.

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