Rices, Side Dishes
2 tablespoons butter
2 tablespoons olive oil
6 med. mushrooms chopped
1 med. onion chopped
1 clove garlic minced
1 cup short-grain rice
2-1/2 cups chicken broth
1/2 teaspoon salt
1 sm. strand saffron
1/4 cup Madeira
1/2 cup Parmesan cheese
1 tablespoon butter
Heat butter and oil in large, heavy saucepan. Add mushrooms, onion and garlic; stir-fry about 5 minutes or until onion is golden and soft. Add rice; cook about 3 minutes until transparent. Add 1/3 of chicken stock, and salt; stir once with fork. Cover and cook over medium-low heat for 10 minutes. Add remaining chicken broth, 1/3 at a time at 10-minute intervals, until all liquid is absorbed and rice is tender.
Dissolve saffron in Madeira and add to rice with last addition of chicken broth. Remove from heat. Stir in cheese and butter. Serve hot.