| 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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