Yield: 6 Servings
|3||Cubes chicken stock|
|¼ pounds||Mushrooms; sliced|
|1 cup||Heavy cream|
|Salt; pepper, nutmeg|
Cook rice in water and chicken cubes to cover by 2 fingers. Cook mushrooms in butter until all liquid has evaporated.Add rice, nutmeg, pepper ,salt, cream and plenty of parmesan. Serve at once.
NOTES : This is not a real risotto, but it sure tastes great.
Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 1, 1997