My mushroom risotto recipe with beer and parmesan: flavor bomb!
Brush the mushrooms and then slice them up.
Transfer half of the butter to a non-stick pan and place it over medium heat until melted. Then add the garlic and chopped onion. Season with pepper and salt.
Gently cook the onion and garlic for 3 minutes until softened a little. Stir regularly. Also add the risotto rice.
Stir well and gently fry the rice in the buttery onion for 3 minutes. Stir regularly. Then add half of the beer to the pan.
Stir and simmer the rice in the beer. Gradually add splashes chicken stock and extra beer until the rice is nearly tender.