Heat the olive oil over medium high heat in a large pot. In a smaller pot, put the vegetable broth in and heat over medium low heat.

Add the onions, carrots, celery, and garlic and stir occasionally until the vegetables are soft, about four to five minutes.

Add the rice and stir to coat with oil. Let toast slightly, keep an eye on them, stirring occasionally for three minutes.

Pour in the beer, and stir to remove any clumps. Let the rice simmer in the beer.

When the beer is mostly absorbed in the rice but isn’t dry, add warm vegetable stock, a cup at a time.

Stir, and keep adding until all of the vegetable stock is in the rice. Meanwhile, you can be grating the cheese, but stir the rice frequently.

Once most of the broth, but not all, has absorbed into the rice, remove from heat. Add in the mustard, stir in thoroughly.

Add the cheese and fold it in well, it will begin to melt from the heat of the rice and vegetables.

Salt and pepper to taste, serve hot.

Garnish with parsley and cayenne if desired.