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2 cups short grain rice
1 stick butter
1 cup finely chopped onions
1/4 lb. fresh mushrooms, washed and
quartered (about
1 cup)
3 cups chicken stock
salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese
Melt the butter in a large saucepan over high heat and saute the onions and mushrooms for 3 minutes or until golden and soft. Stir in the rice and cook for 1 minute. Add the chicken stock 1 cup at a time. Bring to a boil and simmer uncovered for 15 minutes, or until the rice is soft and the liquid is completely absorbed. Add salt and pepper to taste. Press a piece of buttered foil over the rice to keep it warm until ready to use.
At serving time, sprinkle the grated Parmesan cheese over the rice and toss gently.
1 stick butter
1 cup finely chopped onions
1/4 lb. fresh mushrooms, washed and
quartered (about
1 cup)
3 cups chicken stock
salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese
Melt the butter in a large saucepan over high heat and saute the onions and mushrooms for 3 minutes or until golden and soft. Stir in the rice and cook for 1 minute. Add the chicken stock 1 cup at a time. Bring to a boil and simmer uncovered for 15 minutes, or until the rice is soft and the liquid is completely absorbed. Add salt and pepper to taste. Press a piece of buttered foil over the rice to keep it warm until ready to use.
At serving time, sprinkle the grated Parmesan cheese over the rice and toss gently.