Risotto Mexicana

1 c Arborio Rice
4 c very flavorful vegetable broth
1/3 of a beer
1 white onion
3-4 cloves garlic
1  bay leaf
oregano
cumin
paprika
cayenne
6 T roasted salsa
2 tomatillos, diced
1 roasted pepper, diced
cilantro
salt
garnish- fresh tomato, lime & more cilantro
*serve with guacamole and refried beans

Heat 1 T oil in a pan, add the onion and cook for several minutes, until aromatic and golden. Add the garlic and arborio rice and cook for a few additional minutes. Add the beer and let it simmer til it evaporates. Season the rice with the bay leaf, oregano, cumin, paprika and cayenne, then begin adding broth one ladle at a time.
Stir the risotto frequently, allowing the broth to cook down into the rice before adding more. You keep adding the broth until you reach the desired texture of your rice. It should take at least 30minutes. In the last few minutes of cooking add the salsa, peppers, tomatillos and juice of 1 lime
Taste for salt and stir in cilantro at the very end.