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?)

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{ 7 comments… read them below or add one }

Joanne May 12, 2011 at 5:33 am

I love how you took the German idea and ran with it…German sausages, some beer…now all it needed was some sauerkraut (but really, don’t do that). So original!

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bellini May 12, 2011 at 6:48 am

Lamb in my risotto and a good Cheddar sound like perfection to me Elly!!!

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Shawnda May 12, 2011 at 10:26 am

Elly, this sounds fantastic!

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Jacquelyn May 13, 2011 at 8:27 am

Cheddar is definitely my thing :) This recipe looks delicious, I love a good risotto. Thanks for sharing your recipe, and for using Cabot cheese!
~Jacquelyn

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Kerstin May 14, 2011 at 2:12 pm

What a unique risotto – love it! Your idea to add the beer and cheese (can I have cheddar and gouda?) is genius!

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Josie May 16, 2011 at 7:53 am

I’ve been waiting for you to post this! Joey would really love this combo – beer in risotto – how have I never thought of that??

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Peter G @ Souvlaki For The Soul May 17, 2011 at 12:35 am

I love your creativity here Elly! I think it’s quite ingenious how you took German style flavours and presented it in this dish. Love the peas too!

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