Ingredients
Equipment
Method
Cooking Steps
- Heat oil in a large pan over medium heat. Add the sausage and cook until browned.
- Add the chopped onion and garlic, sautéing until softened and fragrant.
- Stir in the Arborio rice, cooking for a few minutes until lightly toasted.
- Pour in the pale ale, stirring until absorbed by the rice.
- Gradually add chicken stock, one cup at a time, allowing each to absorb before adding the next.
- Once the rice is al dente and creamy, stir in butter and grated gouda cheese.
- Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Nutrition
Notes
This risotto is best enjoyed fresh but can be made in advance. Store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of chicken stock or water to restore creaminess.