I wish I could make this for everyone I love.
I want to make this for the friendly woman I see at yoga who I secretly want to be friends with. Every time she tries to chat before class I smile, nod and look away because I’m shy — especially when I’m in spandex. This would be the perfect reason to strike up a conversation.
Derek Hough — you look like someone who could use beer risotto. Then you can teach me to dance. P.S. I like the outfits you wear.
And Mr. butcher at the grocery store — I see you almost every time I shop because I never follow a list. You smile like you recognize me, though maybe you just pity the sweaty person in workout clothes. Even if you creep me out a little, you deserve a comforting meal after a long day of chopping meat. I’d bring this to you and then run away.
I’m dying to make this for my big girl-crush, Miranda Lambert, so we could have a girls’ night of cooking, drinking, teasing boys and doing our hair big. Also I might secretly want to steal her man, but that’s beside the point.
Husband — I might be making this partly because it’ll justify the shopping spree I’m about to launch. Hand over the card, please. {Sorry about that whole Derek thing.}
To the Sports Illustrated swimsuit model crew — I’d love to make this for you so I can feel better about myself, and maybe we’d become tight friends. Conversely, the guy at the gym who won’t stop talking and grunts like he’s lifting the world while handling tiny weights? I do not want to make this for you. Ever.
This recipe is for everyone — including you — even if you can’t buy me four pairs of shoes, do my grocery shopping or dance with me in real life. You’re my first choice because I like you. Also: beer. I like beer.
If you don’t normally like beer, the flavor here is mild and easy to enjoy. The combination of crispy chicken, more beer, and caramelized mushrooms and shallots makes the whole dish forgiving — and delicious even for beer skeptics.
Beer Risotto with Mushroom Garlic Chicken
Serves 4
Ingredients — Chicken
- 4 split chicken breasts (thighs work well too)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 1 large shallot, thinly sliced
- 2 cups sliced mushrooms
- 6 cloves garlic
- 2 tablespoons unsalted butter, cut into cubes
- 8 ounces beer
Preheat the oven to 375°F. Pat the chicken dry and season with salt and pepper. Heat a large oven-safe skillet over medium-high heat and add the canola oil. Place the chicken skin-side down and sear until golden brown, about 2 minutes. Flip and sear another 2 minutes. Add mushrooms, shallot and garlic, then pour in the beer and scatter the cubed butter over the top. Reduce heat to low and cook 2 minutes on the stove, then transfer the skillet to the oven and cook 30 minutes, tossing the mushrooms and shallots into the juices a couple of times during baking.
Ingredients — Risotto
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced or pressed
- 1 1/2 cups arborio rice
- 12–16 ounces beer (depending on beer strength)
- 1 3/4–2 cups low-sodium chicken stock
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
While the chicken cooks, heat a large saucepan over medium. Add olive oil and butter, then sauté the garlic for about 30 seconds. Add the arborio rice and stir to coat; cook until the edges of the rice become translucent, about 3–4 minutes, stirring constantly. Add the beer and stir regularly until the rice absorbs the liquid. Pour in chicken stock and continue stirring until absorbed. Taste the rice; if it’s still too firm, add a bit more beer or stock and stir until you reach your desired creamy consistency. Finish by stirring in the Parmesan, salt and pepper.
To serve, spoon risotto onto plates, place a chicken breast on top and ladle the mushrooms, shallots and pan juices over everything.
This is a rich, comforting meal that pairs well with a simple green salad or your favorite cocktail and dessert for a celebratory dinner. Enjoy.