1 stick butter
6 shallots, cut fine
1 c. sliced mushrooms
1 c. uncooked rice
3 c. chicken broth (canned), if more is needed, use water
1 c. dry wine (optional)
1 can tomato paste
Salt and pepper to taste
Parmesan or Romano cheese

Heat butter in a 2 quart heavy saucepan. Add shallots and cook until transparent.

In a separate skillet, cook beef and mushrooms until meat is brown. Drain and set aside.

To heavy saucepan add rice and stir until it has a brown glaze. Add wine and boiling broth, a little at a time, stirring constantly. Add tomato pate, ground meat and mushrooms. Cook 30 to 40 minutes. Test for doneness. Add seasoning. Add 1/4 stick of butter. Sprinkle with cheese.