- STEP 1
In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
- STEP 2
Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
- STEP 3
Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
- STEP 4
Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.