Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Rice |
| Water | |
| 3 | Cubes chicken stock |
| ¼ pounds | Mushrooms; sliced |
| 2 tablespoons | Butter |
| 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