Risotto A La Pie Montese

• 1 c. uncooked rice
• 1/2 lb. mushrooms, chopped
• 1/4 c. olive oil
• 1/4 c. butter
• 3/4 lb. onions, diced
• 1/2 lb. ground meat
• 2 bay leaves
• 1 large tomato, chopped fine
• 4 c. boiling chicken broth
• salt and pepper to taste
• grated Parmesan cheese

1. Combine olive oil and butter in a pan; heat.
2. Add onions and cook slowly until light brown.
3. Add ground meat and bay leaves; brown slowly for 10 minutes.
4. Add the tomato and mushrooms with 1/2 cup water.
5. Cover and cook for 10 minutes.
6. Add rice; stir well and brown for 2 minutes.
7. Add 3 cups of chicken broth and use balance of broth as needed.
8. Cover and simmer for 17 minutes.
9. Add salt and pepper as needed.
10. When cooked, remove from the heat.
11. Do not overcook.
12. Sprinkle cheese over top.
13. Serve immediately.
14. Serves 4 to 6.

rice, mushrooms, olive oil, butter, onions, ground meat, bay leaves, tomato, boiling chicken broth, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283580 (may not work)