Rice piemontesa my way

Yield: 6 Servings

Measure Ingredient
2 cups Rice
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

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