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Risotti a la Milanaise - recipe

Risotti a la Milanaise

2 lbs. rice
1 chicken
1 can mushrooms
2 Tbs. butter
Parmesan cheese

Cut up chicken and cook in water as for stewing, seasoning to taste. When almost done add mushrooms and cook a little longer. Now put 2 Tbs. of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.

This can be eaten hot or cold.