| |||||||
|
 
1. Finely chop the onion, and slice the mushrooms. Heat the butter in a saucepan and fry the onions and mushrooms for about five minutes until the onion is soft. 2. Add the rice and fry for about three minutes until the rice looks opaque. 3. Stir in the wine, tomatoes and chicken stock. Simmer gently following the instuctions on the rice packaging (typically about 15 minutes) until most of the liquid is absorbed. 4. Add salt and pepper to taste (being careful with the salt as the stock will normally contain salt) and serve. 
If the rice starts to get dry in step 4, simply add some water.
|
||||||
|
|||||||
| |||||||
|
|||||||
