Mince garlic and cook in the EVOO in saucepan for about a minute.
Add rice and mix around until covered with oil.
Add chicken stock, mushroom, olives and simmer about 20 min or
until thick, stirring occasionally
When it's creamy, remove from heat and season with sea salt. Add
butter and cheese and stir to combine.
Originally Submitted
5/19/2009
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