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Let's give traditional risotto a twist with this beer risotto with sausage and gouda. This easy-to-follow recipe promises a comforting, beer-infused dish that's perfect for elevating your dinner table experience.
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What makes this dish special
This past month, I prepared risotto three times; that's 3 times more than I've made risotto the entire last year! I'm a huge fan of risotto, but I never find the urge to prepare it for myself. This all changed once I thought of a new way to prepare this Italian dish.
Traditionally, you need rice, white wine, stock, and cheese to make risotto. While watching a cooking episode about beer dishes, I thought, "Why not prepare risotto with beer instead of white wine?" I attempted the recipe and was pleasantly surprised at how delicious it was. I present beer risotto with spicy sausage and gouda!
When I was working as a line cook at a seafood restaurant, I quickly learned that risotto is one of the most difficult dishes for chefs to accomplish. It requires a slow cooking process to evenly cook the rice, and the rice can easily be under- or over-cooked. Don't let these qualities derail you from attempting to prepare this dish at home! If you take your time and follow my hints, your risotto will come out perfect every time.
For another great risotto recipe, check out this red curry seafood risotto or chicken tinga arancini!
Recipe
Beer Risotto with Sausage and Gouda
Ingredients
- 1 tablespoon oil
- 8 ounces spicy sausage sliced
- ½ medium onion chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 12 oz pale ales or light brown ales
- 3 cups chicken stock
- 1 tablespoon butter
- ½ cup grated gouda cheese
- salt and pepper
- 1 tablespoon chopped parsley
Instructions
- Pour chicken stock in a medium sauce pot. Keep warm over low heat.
- Heat 1 tablespoon oil in large saute pan over medium heat. Add sliced sausage and saute until browned, about 3 minutes. Remove with slotted spoon and set aside.
- Add chopped onion and garlic to the same pan. Saute until translucent, about 3-4 minutes. Add rice and saute for 1-2 minutes or until lightly browned and toasted.
- Add half of the beer and stir until it is fully absorbed. Add remaining beer and stir until it is fully absorbed. Add a ladle of the chicken stock and cook until fully absorbed, stirring frequently. Continue adding the stock in increments once the rice appears almost dry. Cook until the rice appears creamy and is al dente, about 20-30 minutes total.
- Stir in 1 tablespoon butter and grated gouda cheese. Add back sausage and season risotto with salt and pepper. Garnish with chopped parsley and serve.
Notes
Step-by-step instructions
Step 1: Cook sausage
The first step is to heat the chicken broth. Adding hot broth to the rice keeps a constant temperature, shortening the cooking process.
When you're ready to cook, use a heavy-bottomed saucepan or straight-sided saute pan to allow even cooking.
Heat oil in the pan and cook the sausage until browned. Since the sausage is already cooked, we just want to add a light sear to caramelize the meat.
Remove the sausage and set it aside.
Leave the oil in the pan and add the onion and garlic, stirring to coat the vegetables in the oil. Saute for 2-3 minutes or until the onions are softened. Then, add the rice and cook for another minute to toast the grains.
For risotto, we're using arborio rice, which is a type of short-grain rice known. It's known for its high starch content and creamy texture when cooked.
Arborio rice is the traditional rice used for risotto, but you can experiment and use another type of rice or pasta, such as orzo or farro.
Step 2: Add beer
Now it's time to start adding the liquids. Most recipes call for about ½ cup of white wine; however, for my beer risotto, I decided to increase the beer and decrease the amount of stock. I wanted the beer's flavor to be more prominent than the stock.
Choose a pale ale or amber ale to complement the flavors of the beer risotto. Stay away from dark beers, stouts, and IPAs that are too bitter. Their bitterness will be pronounced when cooked and ruin the entire dish.
Add half of the beer, stirring until all of the liquid has been absorbed. Then, add the remaining beer and cook until all of the liquid has been absorbed.
Recipe tip
While cooking the risotto, use a wooden spoon to stir the rice. A wooden spoon is less likely to break the grains as opposed to a metal spoon.
Step 3: Simmer
The standard ratio of rice to liquid is 1 cup of rice to 3-4 cups of liquid; adjust accordingly as you cook your rice. If your flame is too high, you may need more liquid to help the rice cook.
As the rice absorbs the liquid, it releases its starches and will become oh-so-creamy. It should take about 20 minutes for the grains to be fully cooked.
Remember to keep stirring the grains to agitate them as they cook. This will also help the risotto become creamy.
Finish the beer risotto with grated gouda cheese and a pat of butter for extra creaminess. Add back the seared sausage and give it a final seasoning adjustment.
When I first took a bite out of the risotto, I was surprised at how delicious it was. The smoky, spicy sausage cut the heaviness of the dish, while the rich, smooth gouda brought the entire dish together. The beer added a nutty element, while the rice was perfectly al dente.
Pair the risotto with a vegetable side dish such as sauteed green beans with parmesan crisps, honey mustard brussels sprouts, or roasted tomato and burrata toast for an amazing meal!
Make-ahead and storage
- Make-ahead: Risotto is best served fresh, but you can cook it ahead of time. Cook the risotto until the grains are chewy but still crunchy in the middle. Then, spread the risotto out in an even layer on a baking sheet and let it cool. Transfer the cooled risotto to an airtight container and refrigerate for up to 2 days. When ready to serve, add the risotto back to a saucepan with a pat of melted butter and hot broth. Stir continuously until the risotto is al dente and creamy.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
More beer-inspired recipes
Looking for more recipes featuring beer? Try these:
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
Betsy @ Desserts Required says
What a great idea to make risotto with beer. I NEVER would have come up with that one but I am thrilled that you did!
cma0425 says
It's such a simple substitution but changes the entire dish completely!
Jackie Patti says
I LOVE this idea, it's so creative!
cma0425 says
Thank you! A simple substitution goes a long way!
Chelsea @chelseasmessyapron says
Absolutely gorgeous photos! This looks amazing! Pinned 🙂
cma0425 says
Thanks so much!
Rachel says
I attempted this recipe, i used kielbasa and smoked Gouda iand it taste delicious! Though the color came out more brown than the yellow yours appears to be, could that be because of the change in ingredients or was it something I might've done wrong when it came to sautéing?
cma0425 says
It could have been either the beer or if you toasted the risotto longer than I did. You might have just used a darker beer than I did, but I'm glad the dish came out well!
Prontip says
When you say dark beer. Do you mean like Guinness or something lighter?
cma0425 says
It can be Guinness or something a little lighter. A medium ale would be perfect for this dish since too dark beers can impart a bitter taste
Prontip says
Cooking this right now. If it's still under cooked, what do I do?
Prontip says
Nevermind. I did it! Can you tell I was in a panic? It came out great!
cma0425 says
Sorry I didn't reply quicker. Glad it came out great!
alohamrsp says
I am very much looking forward to trying this! But what sort of dishes would you pair with it? I don't mind having it as a the main dish, but what would some main dishes be that go well with it? Also, what are some sides for when I want it to be the main dish?
cma0425 says
I would pair it with a beef, pork or chicken dish rather than a seafood dish to withstand the heartiness of the risotto. For example, a roasted herb mustard pork loin would be a nice accompaniment along with a side salad and perhaps roasted vegetables.
edmluvr4 says
I am not really a fan of beer at all! if I were to just use chicken stock in place of the beer the recipe calls for do you think it would still taste good?
cma0425 says
It wouldn't be the same but it would still be delicious with the gouda and sausage. I say, give it a try anyways!
boundh says
when you say a spicy sausage, what did you use?
Would one of those Mattesons sausages work?
cma0425 says
Yes the Mattesons sausages would work. You can really use any type of sausage but I like the spicy Italian sausage for this particular risotto since the spiciness helps cuts the dish.
boundh says
Excellent! Thank you.
I think I will give this recipe a go, it sounds delicious.
Many thanks
Vicky says
When you say dark beer, how dark? I used a porter and it came out bitter. What did you use?
cma0425 says
I edited the recipe to read "nutty, brown ale" rather than "dark beer" since too dark beers such as stouts and porters make the dish bitter. Some examples of beers that would work include Sam Adams Hazel Brown, Hawaii Nui Hapa Brown Ale, Chestnut Hill, etc. IPAs are much lighter but would also work.
Vicky says
Thanks so much!
Ana-Hayley says
An IPA would also impart a lot of bitter flavor from the hops as well. I used Bell's Best Brown Ale and it came out great
Ally says
I made this recipe for dinner tonight and my boyfriend and I both loved it! I mean...beer and cheese...what's not to love? Thanks for the recipe!
cma0425 says
Right? You can never go wrong with beer and cheese! So glad you and your boyfriend enjoyed it!
Karen says
Hi- Thanks for the great recipe! After you add the last ladle of chicken stock, do you wait 20 - 30 minutes? Or is the whole process of adding chicken stock the 20 - 30 minutes that is referred to in the recipe to make it creamy?
cma0425 says
Thanks for visiting! The whole process takes 20-30 minutes
John Coats says
You're great! Risotto is such a great canvas for cooking arts. I'll try the beer route next tome. If you do the wine route I've found dry vermouth adds an interesting note.
cma0425 says
Vermouth would be a great alternative - thanks for the reminder!
Jess says
Risotto is my favorite. But, I was feeling my roots and so I used brats, a can of Miller Lite, and double the cheese because I'm from Wisconsin. It was still so good.
Cherry on My Sundae says
Love it!
Kd says
Such a great recipe to switch up a risotto. I loved it!
Cherry on My Sundae says
So glad you enjoyed it!
Ann Davis-Rowe says
Man, we had three kinds of sausages languishing in the fridge and most of a pack of sliced smoked Gouda leftover from burgers, so finding this recipe Was. Kismet. Esp. as we are in the midst of home improvement projects, the hearty and the leftovers were perfect. FWIW, we used bratwurst and andouille, a kölsch, the smoked Gouda, the end of a bag of Arborio + some jasmine rice to make the full cup, some saddening mushrooms, and frozen peas so we could pretend to have a vegetable.
Cherry on My Sundae says
I've gotta say, that is one great way to use up all those leftovers!
Julie says
Thank you so much for this recipe!!
One of my favorites risottos!!
Cherry on My Sundae says
My absolute pleasure!
Michelle says
So good! It was a hit! I call it “game day risotto”. I used Cajun andouille sausage and added diced red bell pepper (sautéed it with the garlic and onion).
Cherry on My Sundae says
I'm so glad you enjoyed it!