2 ½ cups beef stock (reduced sodium if you can find it)
How to make it
Heat oil in large skillet or saucepan. Add onions and cook gently until they become soft but not browned.
Meanwhile, put beef stock in separate pan on low heat.
Add salt, pepper, and mushrooms to onions. Cook mushrooms until soft.
Add milk and rice and bring to a simmer.
Add 1 cup of warmed beef stock and stir frequently until most of the liquid is absorbed.
Add another cup and repeat.
Add the final half cup and repeat.
If you keep the heat set to medium, the rice should be cooked by the time the final half cup is absorbed. If not, add more stock and cook a little longer until rice is cooked through.
