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Romantic Roundhouse Risotto

The saffron \"Roundhouse Risotto\" was hit at beer festivals this winter and spring. Now that summer has arrived and more fresh produce is available, why not try out this romantic, rosemary infused version?
Ellen McKinney


This recipe doesn\'t require the constant stirring that the Roundhouse Risotto does. And... rosemary is an aphrodisiac so if you\'re in need of a dish for date this is the one! This recipe is an adaptation of one from a cook book called, appropriately, \"Intercourses: an Aprodisiac Cookbook\". This sassy pilsner makes this sassy dish even sassier! This recipe worked on more than a couple of beaus of mine. It\'s also a great dish for company.

Melt the butter in a large skillet. Saute the onion until tender. Add the rice and cook for 1 minute, stirring constantly. Add the stock, Steam Whistle, salt and pepper. Cook, covered until the rice is tender on the outside and chewy on the inside. Such a state is known as al dente in Italian or \"to the bite\" in English. The goal is to achieve a pasta like consistency that is neither too crisp or too soupy.

While the rice is cooking, saute the mushrooms in the olive oil. When the rice is done, fold in the mushrooms, tomatoes, cream (or milk), basil, rosemary and parmesan.


  • 1-1/2 Tbsp. butter
  • 1 small onion, diced
  • 3/4 cup arborio rice
  • 1-1/2 cups chicken stock (I have used beef and veggie stock before - both are fine substitutes.)
  • salt and pepper to taste
  • 1 pound of mushrooms, sliced ( you may use as little as half the amount if you\'re not a mushroom fan)
  • 1/2 Tbsp olive oil
  • 1 large tomato, diced
  • 1/4 cup heavy cream (I have used soy milk or milk to reduce the fat content and both have worked well)
  • 1/8 cup chopped fresh basil (or 1 Tbsp dried)
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp grated parmesan cheese