500 gr arborio or vialone nano rice, 3 onions, 3 green celery stalks, 5 carrots, 0.33 lager beer, 50 gr butter, 3 spoons extra virgin olive oil, parsley, 1,5 liters of vegetable stock, grated parmiggiano cheese, salt & pepper.
Slice the onion to create thin onion rings. Do the same to the carrots and celery to create circular slices.
Place all the vegetables in a casserole dish with the olive oil and butter.
Add the rice and on a high heat and gently toast the lot before pouring over the beer.
Mix all the ingredients until the beer has evaporated.
Lower the heat and add bit by bit the stock, mixing the ingredients at all times and as the liquid is being absorbed. Salt and pepper to taste.
Just as the risotto seems cooked, turn of the heat and let the rice rest for a few minutes.
Add the parmiggiano cheese and a handful of chopped parsely.
Before serving, add a knob of butter to the risotto and stir it in.