1 c. long grain rice
1/4 lb. mushrooms, sliced
1 onion, chopped
1/4 c. butter
1 can chicken broth, undiluted
Pinch saffron
1/2 c. dry white wine
1/2 c. grated fresh Parmesan cheese, not canned
Salt and pepper to taste

Saute rice, mushrooms and onion in hot butter until rice and onion are transparent, about 10 minutes. Reduce heat, add chicken broth, saffron, wine and 1/2 cup water. Stir well, cover and simmer about 25 minutes or until liquid is absorbed. Let stand 5 minutes. Add Parmesan cheese and toss lightly. Season to taste with salt and pepper and serve immediately. Serves 4.