BEER AND MUSHROOM RISOTTO

Nutty1 x 12 oz Brown bottle Ale Vegetable Chicken

Stock 4 cups or

Butter 4 Tbs, divided

Garlic 4 cloves, finely chopped

Onion 1/2 small, finely chopped

Arborio Rice 2 cups

Cremini Mushrooms

cleaned, stemmed and sliced 1 1/2 cups

Shitake Mushrooms

cleaned, stemmed and sliced 1 1/2 cups Parmigiano Reggiano Cheese shredded, 1/3 cup

Parsley chopped, 2 Tbs

1 BRING the stock and beer to a simmer in a mediumsized pan.

2 IN a second heavy-bottomed pot, melt half of the butter over medium heat, add the garlic and onion and cook until the onion is translucent. Add the rice and cook for 1 minute, stirring. Reduce heat to medium low.

3 ADD one cup of simmering stock/beer mixture at a time stirring until each cup is absorbed before adding the next. This will take about 25 minutes. You want the risotto to be super creamy but the rice to still hold its shape.

4 ABOUT 20 minutes into cooking, melt 1 Tbs butter over medium-high heat in a skillet, add the mushrooms and cook for 5 minutes. Salt and pepper to taste.

5 WHEN all the liquid for the risotto has been absorbed turn off the heat and stir in the mushrooms, cheese, parsley and remaining butter.

6 ADD salt and pepper to taste. Serve immediately.