Rice piemontesa my way
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Rice |
Water | ||
3 | Cubes chicken stock | |
¼ | pounds | Mushrooms; sliced |
2 | tablespoons | Butter |
1 | cup | Heavy 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