Gather your ingredients. Pour yourself a glass of wine!
Over medium heat, warm the olive oil and garlic.
While the garlic is cooking, warm your chicken stock up in a pot nearby. We want a nice hot simmer just short of a boil.
Once a nice fragrance is being released from the garlic, add the rice and 2 tbs of butter. Stir.
Once the rice starts making a crackling sound, it's time to add that beer.
Continue stirring until the rice has absorbed the beer.
Add a ladle of stock.
Stir until the rice has absorbed the broth. Add another ladle. Continue to repeat until the risotto has that nice creamy consistency and texture.
Slowly add the cheese while stirring. We don't want any clumps, so take your time.
Once the cheese is well blended in, add the cream. Stir until it is well mixed.
Lastly, add the final 2tbs of butter. Stir again.
Plate, Garnish, Serve, Enjoy!