This beer potato risotto is genuinely a bowl of comfort food when eaten on its own, even though most frequently we serve it as a side. We strongly favor Pilsner lager when preparing it. The role of the beer is a supporting one, but delivers a solid infusion of biscuity malt flavor and mild herbal notes from Noble hops.
Potato Risotto Ingredients
As revealed by the name of the dish, the part of the white wine traditionally used in regular risotto is played by beer while starchy diced potatoes act as rice.
Butter, chicken stock, and cheese join the cast and the resulting combination is nothing less than comforting.
What Type of Potatoes?
I find that the best results happen when using starchy (ex. Idaho potatoes) or all-purpose potatoes (ex. Yukon Gold). I lean towards the all-purpose ones. They will release starch, they will look mushy, yet each individual potato dice will have retained some firmness underneath the savory sheath of butter, Pilsner, stock and cheese.
Depending on the type and size of the potatoes you use, you may find that that you run out of chicken stock before they are completely cooked through. If this is the case, just go ahead and add water until your beer potato risotto is ready to receive the grated cheese and final lump of butter.
What Style Beer?
Pilsners are a particularly desirable choice for this recipe both due to the malts and hops used to create them. The bready and sweet notes from the malts typically used to brew pilsners and the herbal, grassy presence of the Noble hops are very complimentary to potatoes.
For other suitable choices look among - English or American amber ales and brown ales, American wheat ales, Munich helles, dunkel lager.
We had the Crooked Stave Von Pilsner above in the fridge (ABV 5%, IBU 35) and I used it this time around even though it is not exactly the classic, brilliant Pilsner we usually go for when making beer potato risotto. It is brewed in the Kellerbier tradition - unclarified, casked and cellar fermented. It can be fermented by either lager or ale yeast.
What Kind of Cheese?
The cheese I used in this particular batch was a Toscano with cracked black pepper. We usually go with white cheddar from Wisconsin (the one with the black wax) because it is Chris' favorite cheddar and partners so well with potatoes. Gouda is also a great choice for this recipe if you prefer it or you can opt for Parmesan or Pecorino Romano.
The Toscano is another Trader Joe's find of yours truly. It is a cow's milk cheese and Trader Joe's team describe it as a hybrid between a farmstead cheddar and an aged Parmesan. It is creamy yet has a nice firmness to it. Sweet with subtle nuttiness and pleasant herbal, spicy notes. And there is the cracked black pepper hand rubbed all over each wheel.
Serving Ideas
Serve the beer potato risotto on its own, as a tasty vegetarian option or as a side to Pork Shoulder Steaks, Skillet Pork Chops, Lamb Steaks, Lamb Shoulder Chops, Baked Chicken Legs, etc.
For a citrusy, actual arborio rice beer risotto consider our Gose Spring Risotto.
If you like the union of beer and cheese (compliments on your impeccable taste) try this tasty Wisconsin Style Beer Cheese Soup.
Recipe
Beer Potato Risotto
Ingredients
- 2 tablespoon butter divided
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 6-8 large potatoes starchy like Russet or all-purpose like Yukon golds
- ½ cup Pilsner lager
- 3 cups chicken stock
- 1 cup grated semi-hard cheese such as white cheddar, Gouda + more for garnish
- 3-4 sprigs of fresh thyme
- salt & pepper
Instructions
- Peel and dice the potatoes into ½ inch cubes.
- In a Dutch oven or a heavy bottomed pot over medium high heat melt 1 tablespoon of the butter, add the olive oil and the diced onion. Stir and let cook until the onions soften.
- Once softened, reduce heat to medium, add the minced garlic and let cook for another minute.
- Deglaze with the Pilsner, stir and add the diced potatoes.
- Add a ladleful of chicken stock, stir and cook until the liquid gets absorbed. Continue adding stock one ladleful at a time and stirring until potatoes are cooked through. If you run out of stock add a bit of water instead.
- Once the potatoes are cooked, remove the pot from the heat, season with salt and pepper and slowly fold in the cheese and the remaining butter.
- Garnish with more cheese and thyme leaves and serve.
Nutrition
Albert Bevia
This is such a unique and original take on risotto, it looks and sounds amazing, love that Crooked Stave Von Pilsner, that sounds like a great pilsner
CraftBeering
Thank you so much, Albert!
Jess
YUMMMMMM! PINNED!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
CraftBeering
Thank you, Jess! Done.
Helen at the Lazy Gastronome
Only 1/2 cup of pilsner? Oh darn. I'd have to drink the rest of the can! Thanks for sharing at the What's for Dinner party!
Sue from Sizzling Towards 60 & Beyond
I love risotto so thank you for sharing your recipe with us at #BloggersPitStop. I've never tried it with beer or potato before so it should be interesting.
CraftBeering
Cheers, Sue! Definitely worth the experiment:)
Miz Helen
Your Risotto looks so creamy and delicious! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
CraftBeering
Thank you, Miz Helen!
Christina
Move over vegetables, I just found my new side dish! Actually, screw side dish, this recipe is my new main dish! I could eat bowls of this and never tire of it! I just showed this recipe to Kieran and he gave me the look. You know the look. The look that says you either make this recipe for me this week or we're getting a divorce. HA! Just kidding, but he gave me a look that screams MAKE THIS ASAP, woman!
CraftBeering
You always crack me up! So happy you read our posts. The risotto method of cooking potatoes is pretty cool though:)
Ben|Havocinthekitchen
I'm a huge fan of twists on classic recipes (And also I do like risotto and potato dishes including gnocchi) so the idea to use potatoes instead of rice sounds great to me. Besides, you cannot be wrong with the combo of potatoes, butter, and cheese, right?
CraftBeering
Right? It is fun to take a cooking method and apply it to a different ingredient. Thank you for stopping by, Ben!
Meg | Meg is Well
I've never had a potato risotto before but it really does look like the ultimate comfort food! I've always been curious what a risotto would taste like with beer instead of wine and it looks super tasty.
CraftBeering
Thank you, Meg! I guess overall when subbing beer for wine in a risotto it doesn't taste as acidic and you don't need to worry about the alcohol of the wine (which is always more) not evaporating fully and imparting too much of a boozy flavor. It is fun to try out with different styles of beer. I like using both, but with potatoes, definitely beer.
Mary
I’m not a huge fan of risotto but this beer and potato risotto sounds delicious. This recipe is perfect for a rainy day. I never pick the correct potatoes, thanks for the tip. Of course I’ve never tried Crooked Stave Von Pilsner but I would love to try it.
CraftBeering
Rainy days we've been having in excess as of late, Mary:) Soups, potato risottos etc. Any German or Czech pilsner is good to use in this recipe.
Kelsie | the itsy-bitsy kitchen
I love risotto, probably more than is healthy. But I've never made or eaten one made with potato! This sounds incredible and so comforting--like a hug in a bowl! I'll definitely be making this one soon 🙂
CraftBeering
Haha, I think that risottos are always healthy:) Thank you, Kelsie!
annie@ciaochowbambina
Ummmm - does it get more comforting than this? I think not! And I need to get my hands on that Toscano! So much flavor here!! Shared!
CraftBeering
Thank you, Annie! Yes, that Toscano is really tasty. Try it if you have a TJ nearby.
Dawn - Girl Heart Food
I love risotto, like, really love it! I've never had anything like this one before, though! Looks super creamy! Love the generous amount of cheese in here too. Thinkin' this one would also be awesome with a poached egg over top. Annnnd, now I'm hungry 😉
CraftBeering
Oh yes, with an egg it becomes a complete meal:)
Jennifer @ Seasons and Suppers
I'm loving the idea of a potato risotto! Must be fabulous with the pilsner flavours and a bit of cheese 🙂
CraftBeering
It is indeed:) Thank you, Jennifer!
Nicoletta @sugarlovespices
Love this risotto! Starch (and carbs) are my weakness, I don't know what I would do if I could not eat it anymore 😉 ! But here, the addition of the Pilsner is a fantastic touch. The risotto looks perfectly creamy and delightful. As an Italian we never have it as a side, like pasta, they are a first course on their own, but that's ok, I know, outside of Italy this is a very frequent practice ;-). Yes to ending every kind of risotto with grated cheese and a dollop of butter!!
CraftBeering
Thank you, Nicoletta! I love the Italian’s practice of serving multiple courses – truly a love for food and good times. I also have such a weakness for potatoes among other carbs. I could give up bread, but not potatoes:)