Paul's [recipe] Corner

1 onion finely chopped
300g of Arborio rice
1 bottle of wheat beer – Redback
7 -8 cups of good chicken stock
Big hand full of rocket
2 large tomatoes cut in to 1/8 ths
Parmesan cheese finely grated
Butter 2 tea spoons to finish

Put chicken stock in pan and bring to a simmer

In a hot pan add butter and oil and then gently sweat onions until translucent. Add rice and mix thoroughly making sure it is well coated with butter and oil mix. Add the contents of one bottle of beer and mix while rice absorbs. Once most of the beer has been absorbed by the rice add a ladle of chicken stock. For the next 20 - 30 mins you continue to stir rice whist adding a ladle or two of stock. If stock absorbs too fast turn the heat down, if it absorbs too slow turn the heat up. Relax have a Beer!

When you have about two ladels of stock left or you judge the rice to be close to being done add the rocket and the tomatoes. Mixing through to bring the heat up add more stock until the rice is cooked to your liking - should be al dente, soft on the outside with a firmish bite. Turn of heat, add grated parmesan and nob of butter, mix through for a silky texture and then serve.