1 pound mushrooms
1 cup rice
1 onion, chopped
3 cups soup stock
6 black olives, chopped
1/2 cup red wine
1/2 cup peas
1/2 cup tomatoes, cut
4 tablespoons olive oil
4 tablespoons Parmesan cheese, grated
seasoning to taste

Cook rice in 2 tablespoons hot olive oil 5 minutes, stirring constantly.

Place in a double boiler with soup stock, wine and onion; cook 15 minutes.

Saute mushrooms in remaining olive oil, with tomatoes and olives.

Add seasoning and rice, and continue cooking until rice is tender.

Serve sprinkled with cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Valentin Serov: Portrait d'Adelaide Simanovitch, 1889.

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