| How To Cook: |
|
|
1. Chop the onions finely and lightly fry in the butter without letting them turn brown; remove with a skimming ladle.
|
2. Put the rice into the same butter and stir gently to mix.
|
3. Chop the drained mushrooms and add to the rice.
|
4. Heat the stock, season with saffron, salt and pepper and pour over the rice.
|
5. Stir and cook over a low heat until the rice is tender and has absorbed all the liquid-about 20 minutes.
|
6. Serve with finely grated cheese.
|
