melt The Butter In A Large Wide Saucepan Over A Low Heat.
Add The Onion, Garlic And Mushrooms And Cook Gently Until Soft And Transparent.
Add The Rice To The Onion Mixture, Increase The Heat To Medium And Cook For 1-2 Minutes, Stirring Constantly.
Add One Third Of The Stock And Cook, Stirring, Until The Stock Has Been Absorbed.
Add Another Third Of The Stock And Cook As Above.
Add The Final Third Of The Stock And Cook As Above.
The Dish Should Have A Quite Wet And Creamy Consistency.
Serve Hot.
