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Recipe by: elaine
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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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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