| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Side, Dishes | 6 | Servings | |
INGREDIENTS
| 2 | c | Rice |
| Water | ||
| 3 | Cubes chicken stock | |
| 1/4 | lb | Mushrooms; sliced |
| 2 | tb | Butter |
| 1 | c | Heavy cream |
| Salt; pepper, nutmeg |
INSTRUCTIONS
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@POBOX.COM> on Sep 1, 1997
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