Autumn brings vivid colors and flavors before the rain and gray take over. Stout is a dark and strong beer, well suited to the earthy and savory flavors of fall. In celebration of International Stout Day, we planned a meal highlighting foods that pair with stout and/or are made with stout beer. This recipe makes a lot but it is so creamy and yummy that it was gone in a hurry!
- 1/4 c. butter
- 1 medium onion, finely chopped
- 2 tsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1 pinch salt
- 1 quart vegetable or chicken stock
- 1 1/2c. arborio rice
- 22oz bottle of your favorite Washington stout
- 2 cup assorted mushrooms cut into 1″ pieces (Chantrelles are delicious in this!)
- 3 cups cooking pumpkin, cubed and roasted in olive oil and a pinch of salt
- 1/4 c. parmesan, grated
- Place half the butter in a wide-bottomed pan over low heat. Add the onion, garlic, thyme and salt and cook with the lid on until soft and transparent.
- Place the stock in a separate saucepan and bring to a slow boil. Keep the stock on simmer.
- Add the arborio rice to the onions and fry for 5 minutes, then add a cup of the stout and simmer for another 5 minutes.
- Add the simmering stock, a ladle at a time to the rice, allowing the liquid to be absorbed before adding the next ladle, stirring continuously. Continue adding the stock until the rice has softened but is still al dente.
- While the arborio cooks, heat the remaining butter in a sauté pan and sauté the mushrooms until golden. Deglaze the pan with the rest of the stout and set aside until the risotto is done.
- As soon as the risotto is done, add the roast pumpkin, sautéed mushrooms and Parmesan cheese. Stir gently. Turn off the heat and allow the risotto to sit for about 5 minutes to absorb the mushroom stout juices.
Serve this with your favorite stout for a tasty autumn meal. If you have a guest that has yet to discover the wonders of beer and food pairing, try serving a nice Syrah with a bit of spice and earth.