Saffron rice with beer

Original and unusual risotto with a bitterish aftertaste. The effect that comes out of the combination of very few ingredients is nothing short of amazing.
You can always find a beer, no matter where you go. I tried to make a new dish, with a slightly acrid taste that pleasantly surprised me.

ingredients:

• 150 g arborio rice
• 1 golden onion
• saffron
• 750 ml of vegetable broth
• 250 ml beer
• extra virgin olive oil

Light a fire. Put the water in a saucepan and bring it to a boil, add the vegetable stock and boil. Lower the flame and keep it warm.
At the same time cut the onion finely. Light a fire and heat up a saucepan, pour a drizzle of extra virgin olive oil and rotate the pan to make the oil cover the bottom well. Add the onion and stir fry frequently until it has softened. Add the rice, pour in the beer and cook for 3-5 minutes, stirring frequently with a wooden spoon. Add also the vegetable stock (about 250 ml) and the saffron. Mix well and stir it constantly, to ensure it does not stick, until the liquid has been completely absorbed. Add more broth (about 150 ml), stirring constantly and waiting for the liquid to absorb before pouring in more. Cook until the beans are soft and creamy. Taste and adjust the doses, adding salt and pepper if necessary. At the end of cooking add a little extra virgin olive oil.