Recipe - Rice Piemontesa My Way

2 cup Rice
Water
3 Cubes chicken stock
One fourth pound Mushrooms; cut or sliced up
2 tablespoon 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 EATL Digest by Leon & Miriam
Posvolsky miriamp@POBOX.COM on Sep 1, 1997