My First Adventures with Risotto: Stout Sugar Chili Risotto

We’ve fallen in love with risotto cakes from New Seasons,
seasoned with hot pepper flakes and Parmesan cheese.  They are so satisfying!
If we want them every day I need to make sure I can make them
because otherwise it will be a $240/month habit . . .

First I made my first risotto: Jamie Oliver’s Risotto bianco (white risotto).
He says it is easy, and it was!  I did change it slightly because I didn’t have the ingredients.
I followed his recipe directions but used the following ingredients:.

  • a qt chicken broth
  • t butter
  • dollop olive oil


  • 3 cubes Hot Blackened Pepper Pesto
  • 2 tsp garlic, chopped (mine went bad so I used bottle)
  • 5-6 shallots, minced
  • 1 cup chopped celery
  • 1/4 c dried chives


  • 2 cups arborio rice


  • BIG glass White wine
  • salt and fresh ground pepper to taste  (BTW, now I only add salt after — often the Parmesan is salty enough!)

Finally — all according to Jamie Oliver.

  • 2 oz finely ground Parmesan cheese
  • 3 t butter

We were hooked, and made it several times this way, slightly different but close.

W15 10 12 STOUT RISOTTO 9Then I started experimenting!
Stout Sugar Chili Risotto!

  • a qt chicken broth
  • 1 cup leftover onion soup

Bring to gentle boil then turn down to keep hot.

In separate pan, put a dollop of olive oil and make the soffrito.  Add the following and gentle cook until soft:


  • 2 cups organic arborio rice

Slightly brown on higher heat until translucent then add the following and turn down to simmer.

  • 1 pint to one pint organic HUB Survival Stout with Coffee added or similar stout  (I also used 1/2 pint stout and 1/2 pint water mixed)

As this cooks off (do not let burn) add a ladle of the chicken broth, stirring occasionally — and making sure you do not let burn — until the rice is done.  Remove, then add the following and cover for several minutes.

  • 3-5 oz (or more to taste) finely ground Parmesan cheese
  • 3 T butter

IF you are like me this can be dinner!
Or Breakfast.  Or Lunch.  Or middle-of-the-night!

Always organic or non-GMO, humanely raised.  It matters!

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Images courtesy Dkatiepowellart. (Me too!)


About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
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One Response to My First Adventures with Risotto: Stout Sugar Chili Risotto

  1. Pingback: Inktober, Week Two | D.Katie Powell Art

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