Stout and preserved lemon risotto

SERVES 4

15 g (½ oz) dried porcini mushrooms

2 litres (8 cups) good-quality chicken stock, approximately; homemade is best

3 tablespoons butter

1 onion, finely diced

300 g (10½ oz/1¹/₃ cups) arborio rice

250 ml (9 fl oz/1 cup) Coopers Best Extra Stout or Mountain Goat Surefoot Stout

¼ of a preserved lemon, salty flesh discarded, the rind finely chopped

310 g (11 oz/2 cups) frozen peas

2 tablespoons grated parmesan cheese

Soak the mushrooms in enough boiling water to cover for 10 minutes. Squeeze the mushrooms dry, reserving 60 ml (2 fl oz/¼ cup) of the liquid. Chop the mushrooms finely and set aside.

Meanwhile, put the stock in a saucepan over high heat and bring to the boil, then turn the heat down and keep the stock at a simmer.

Melt 2 tablespoons of the butter in a large saucepan over medium–low heat. Add the onion and sweat it down, stirring often, until softened. Add the rice and stir to coat it thoroughly, then cook for about 1 minute. Throw in the mushrooms and the reserved soaking liquid, then stir through the rice.

Once the liquid from the mushrooms has been absorbed by the rice, add the beer. Stir the rice constantly until the beer has been absorbed, then add a ladleful of the simmering stock and stir while it is being absorbed. Repeat this process until you have about one and a half ladlefuls of stock left.

Add the preserved lemon and peas, then the last of the stock. Stir to combine, and when most but not all of the liquid has been absorbed, turn off the heat. Add the remaining butter and the parmesan and mix through well – you should now have a rich, creamy, smooth and fragrant risotto. Season to taste with sea salt and freshly ground black pepper.

If you wish you can serve the risotto with a simple mixed lettuce salad containing rocket (arugula), dressed simply with olive oil and balsamic vinegar. The risotto is also a great accompaniment to barbecued quail or spatchcock (poussin).

Beer Notes

An imperial stout such as Red Hill Imperial Stout would also be great for this recipe as it is strong in flavour, bitterness and alcohol