Rice piemontesa my way

6 Servings

Ingredients

QuantityIngredient
2cupsRice
Water
3Cubes chicken stock
¼poundsMushrooms; sliced
2tablespoonsButter
1cupHeavy cream
Salt; pepper, nutmeg

Directions

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