Beer Potato Risotto
This beer potato risotto is a delicious spin on classic risotto with diced potatoes and Pilsner lager playing the roles of rice and white wine. Creamy, cheesy and comforting.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 3 -4 servings
- 2 tbsp butter divided
- 1 tbsp 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
- 1/2 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
Peel and dice the potatoes into 1/2 inch cubes.
In a Dutch oven or a heavy bottomed pot over medium high heat melt 1 tbsp 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.