6 tbsp. butter
2 tbsp. olive oil
1 1/2 c. rice
3 c. water
1/32 tsp. saffron
1/8 tsp. garlic powder
1 tsp. onion powder
2 tbsp. chicken stock
1/4 lb. mushrooms, thinly sliced
1/2 c. pepperoni, thinly sliced
1/2 c. Parmesan cheese

Melt 2 tablespoons butter with olive oil in heavy sauce pan, add rice and stir until the grains are well coated. Add water, seasonings and chicken stock. Bring to a boil, cover and simmer for 25 minutes. Saute mushrooms and pepperoni in rest of butter until golden; stir into rice with Parmesan cheese.