Instructions
Throw in whatever else you have on hand, eg. crisp bacon, cooked chicken or prawns, sauteed mushrooms etc.

Cook onions and garlic in a little olive oil over low heat for two minutes, but don't let them brown. Add rice, stirring until grains are coated with oil, then the hot stock, one-half cup at a time, making sure each cup is absorbed before adding the next. (Tip: to keep the stock hot, have it simmering in a separate pan on the stove while you cook the rice). Pour in the wine, then when all the liquid is absorbed and the rice is cooked, stir in other ingredients. Put the lid on, turn off the heat, leave for about five minutes, then serve, adding a garnish if desired.



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Yields: 4 Servings
    

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