Ingrients & Directions
2 c Rice
Water
3 Cubes chicken stock
1/4 lb Mushrooms; sliced
2 tb Butter
1 c 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.
Yields
6 Servings