Makes 6 servings.
- Cook onion and rice in butter in large saucepan until golden.
- Add mushrooms, pepper, saffron and broth. Bring to a boil; stir once or twice.
- Lower heat to simmer, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Fluff with fork; sprinkle with Parmesan cheese, if desired
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