RICE WITH MUSHROOMS
(Italian)
Five or six mushrooms and ¾ of a cup of rice.
Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with 2 tablespoons of good olive-oil. When this sauce is coloured, add 2 tablespoons of tomato paste, thinned with hot water. Season with salt and pepper. Cut the mushrooms into small pieces, and add them to the sauce. Cook for 20 minutes over a medium fire. Put on one side and prepare the rice as follows:
Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice is half cooked (after about 10 minutes) add the mushrooms and sauce, and cook for another 10 minutes. Add grated Parmesan cheese before serving.