In a seperate saucepot, bring beer to a boil. Immediately kill heat and stir to subside foam. Turn heat to low to keep at a simmer.

Heat enough oil to cover the bottom of a large, tall saute pan.

Add sausage. Sear well on one side over medium-high heat.

Add onions, peppers, and celery. Stir.

Season with dried oregano, thyme, salt, and pepper. Saute 2 minutes.

Add green tomatoes. Stir. Cook 2 minutes.

Add butter and garlic. Cook 1 minute.

Add rice. Stir well. Cook 1 minute.

Add beer. Stir. Bring to a simmer. Cover. Cook approximately 15-18 minutes or until liquid is no longer running. (Easiest with a clear lid.)

Garnish with parmigiano reggiano

Variations; Vegetable oil, vegetable stock, other light lagers, bratwurst, Italian sausages, Portuguese sausages, cheddar stuffed sausages, chicken stock, pork stock, apple juice or cider, red tomatoes, parsely, parmesean, romano, dill, burrata cheese, feta, chives, corn, mustard, red onion, sea salt, savory, scallions,