Ripe Olive Resotti - cooking recipe

Ingredients

1/2 c. oleo
1/3 c. chopped onion
1/2 c. finely chopped celery
1 c. uncooked rice
1 c. sliced ripe olives
1 2/3 c. water
1/2 tsp. salt
1/4 tsp. pepper
1 can consomme or beef bouillon
1/2 c. grated Parmesan cheese

Preparation

Melt oleo; add onion and celery and saute gently several minutes.
Add rice and stir until well coated with oleo and deep golden color (but not brown).
Add consomme, water, salt and pepper.
Turn into 2-quart casserole.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Fold in sliced ripe olives and cheese and return to oven for 5 minutes.
Serves 8.
Delicious served with steak.