Preparation / Directions:
1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin stirring until pale gold in color.
2. Add onion. Cook briefly and add 1 cup of chicken stock. Cover the pan a cook slowly over low heat until the liquid is absorbed.
3. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock, and the mushrooms. Cover and continue cooking until all the liquid is absorbed and the rice is fluffy. Add the butter and Parmesan cheese.
Stir gently and serve.
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