3 tbsp. butter
1 tbsp. vegetable oil
1/4 sm. onion, finely chopped
2 c. long grain rice
6-8 c. chicken broth
1 can mushrooms
1 c. grated Parmesan cheese
1 sm. box saffron (approx. 1/2 tsp.)

Prepare chicken broth. Heat broth in a medium saucepan, bring it to a boil.

Melt butter and vegetable oil in a large saucepan. When butter foams, add onion and cook until golden brown. Add rice and stir constantly. Add ready boiling broth, 1 or 2 ladles at a time or enough to cover rice. Stir over a medium heat until broth is absorbed. Continue stirring rice, adding broth a little at a time until rice is done (usually 15 to 20 minutes). Do not let rice cook too thick. It should be tender but firm to bite. In a small bowl dissolve saffron in a small amount of broth. Add saffron and mushrooms to rice mixture. Stir in Parmesan cheese. May season with salt. Serves 4 to 6 people.