Chicken broth (can be made with bouillon cubes)
Rice
parsley, chopped
Fresh mushrooms (I use dried porcini mushrooms too)
Parmesan cheese

If using dried mushrooms, you only need a few ounces, but make sure you soak them in warm water and rinse well, saving the water you soaked them in and putting it through a cheesecloth to rid it of sand and dirt.

In a casserole, saute the mushrooms in the butter and chopped parsley for few minutes. Add desired amount of rice and stir. At this time you will add the water you soaked the mushrooms in.

To the rice you will alternate adding ladles of the gently boiling broth, stirring until it is absorbed, more broth, stir, etc. until rice is cooked to your liking.

This is a delicate dish that needs your attention (so rice won't burn) and needs to be served immediately with Parmesan on the side for those who want it.