Risotto Allo Stout Recipe

Name: Risotto Allo Stout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup diced slab bacon, or pancetta; 1/2 cup diced yellow onion; 1 cup Arborio, Carnaroli, or Vialone Nano rice; 1/2 cup Guinness Extra Stout; 2 1/2 cups hot chicken stock; 1 cup grated Parmigiano Reggiano, (I use the microplane grater), plus more for serving; 1 small sage leaf; pinch of grated nutmeg; 1/4 cup heavy cream; salt, to taste; fresh cracked black pepper, to taste

Servings: persons

2 tablespoons butter
1/2 cup diced slab bacon, or pancetta
1/2 cup diced yellow onion
1 cup Arborio, Carnaroli, or Vialone Nano rice
1/2 cup Guinness Extra Stout
2 1/2 cups hot chicken stock
1 cup grated Parmigiano Reggiano, (I use the microplane grater), plus more for serving
1 small sage leaf
pinch of grated nutmeg
1/4 cup heavy cream
salt, to taste
fresh cracked black pepper, to taste

1
In a medium-sized pot, over medium heat, melt the butter. Brown the bacon. When the bacon is almost done, add the onions and cook until translucent. Do not brown the onions.
2
Add the rice and stir to coat the grains with the butter/onion mixture.
3
Stir in the beer, and cook until most of the liquid is absorbed.
4
In half-cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until all the broth is absorbed, and rice is al dente, and still a little soupy.
5
Add the cheese, sage and nutmeg, and stir. Turn off the heat. Stir in the cream. Taste for salt.
6
Serve in warm bowls topped with more cheese, if you need, and some black pepper, if desired.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 cup diced slab bacon, or pancetta, 1/2 cup diced yellow onion, 1 cup Arborio, Carnaroli, or Vialone Nano rice, and more.

Yes, Risotto Allo Stout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto Allo Stout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions