I love myself some rummage-and-cook food. I have a bunch of great cookbooks, but I never use them, because I’m in and endless loop of trying to use up the ingredients from a former recipe, and then trying to use up the ingredients from that recipe.
This time, I took it a little far. You see, I had a 30 rack of Coors Light in my fridge left over from a party. I hardly ever drink beer, and my roommate hates the stuff. I happened to be looking for a good recipe to use up some leftover items, and found a risotto recipe. Risotto is a great rummage-and-cook item. You can put anything in there and it will taste awesome, especially if you top it with truffle oil.
The recipe called for chicken stock, which I never keep on hand and which also goes bad after a week. Having read that you can cook rice in beer, I thought, “Hmm, does Coors Light count as beer?”
Thus was born Rich Frat Boy Risotto. The name comes from it being cooked in watery beer and topped with truffle oil. I’ve adapted this recipe to suit my taste, substituting cheaper veggie Italian-style sausage for regular sausage.
As a bonus, you can find almost all of these ingredients–save for the olive oil, Coors, arborio rice and truffle oil–at your local farmers market.
Surprisingly, it’s delicious, creamy and … rich. I hope you enjoy!
Note: Any beer will do. If you would rather make Trust-Fund Hipster Risotto, PBR or Brooklyn Lager will work too!
Rich Frat Boy Risotto
2 tablespoons olive oil
1 pound veggie Italian-style sweet sausage, crumbled into 1/2-inch pieces
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira (or another red wine you have on hand)
6 cups Coors Light or any other leftover beer you have on hand
1/2 stick butter (4 tablespoons)
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Asiago cheese
Black truffle oil
Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
Bring beer to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot beer; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more beer by cupfuls, stirring often and allowing most beer to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Top with grated cheese and a drizzle of truffle oil. Season to taste with salt and pepper.