German Risotto with Lamb Sausage, Beer, and Cheese

May 12, 2011 · 7 comments

in lamb,rice and grains

When I first received this German lamb sausage from Lava Lake Lamb, I wasn’t really sure what to do with it.  The obvious choice would have been to grill it (or beer-braise and then grill it),  slide it into a bun, and enjoy.  While that would have been tasty, I wanted to do something a little different.  Still, I used the beer as my starting point, and then thought of other things you’d put on a brat, like mustard or cheese.  Eventually, I decided to incorporate all those ingredients into a German style risotto. The peas…well, those were mostly to make it look a little prettier and add a little more nutrition. But I do love peas in my pastas and risottos as a rule.

This turned out fabulous and ended up being one of my favorite risottos.  The beer was very much a background note (I may even use a little more next time), but you’ll still want to use a good beer (this is not the time for Miller Lite).  We had this with a sharp white Cabot cheddar, which was just perfect. I had initially intended on using smoked gouda, but it completely escaped me when it came time to make my grocery list for some reason.  Give the gouda a try if cheddar is not your thing. (Is cheddar not everyone’s thing, though?)

Related Articles:



I’m currently having trouble displaying comments. Rest assured, I do receive (and love to get!) comments, but they are not displaying on the page. Please continue to comment and if you have a specific question, I will email you a response. Thank you!

Leave a Comment

{ 7 comments… read them below or add one }

Previous post:

Next post: