Anonymous Fri Oct 07 11:39:29 2005

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.