2/3 c. butter
1 sm. clove garlic, chopped fine
1/2 c. finely chopped onions
1/2 c. finely chopped mushrooms
1 lb. rice, washed several times in cold water and well drained
3 c. chicken stock
Pinch of saffron added to stock
1/2 c. tomatoes, cut in small pieces
About 1 tbsp. salt
1/4 c. grated Parmesan cheese

Melt butter -- do not brown. When hot, add garlic, onion, mushrooms and rice. Cook over moderate heat for 10 minutes, turning often. Add all other ingredients, except Parmesan cheese. Blend well; cover and bring to boiling point. Lower heat and simmer until rice is tender, about 30 minutes. Sprinkle with Parmesan cheese.