Yield: 6 servings
|4 tablespoons||Grated Parmesan cheese|
Bring the broth to a boil, put in the rice, and when the pot boils again, stir the rice, and reduce the heat a bit. Cook until the rice is done, stirring from time to time to prevent sticking. Serve with a sprinkling of the cheese on each bowl. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.
Submitted By TERRI WOLTMON On 09-29-94