*  Exported from  MasterCook  *

                              Baked Risotto

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casserols

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    frying chicken -- (3 1/2 to 4 lb.)
                        salt and pepper to taste
     1/4  C.            margarine or butter
   1      C.            Uncle Ben's converted rice
     3/4  C.            imported Romano cheese
   3      Tsp.          chicken bouillon

Cut chicken into serving pieces and place in a large pot
with enough water to just cover chicken. Bring to a boil and
add 1/2 teaspoon salt and pepper to taste. Lower to a simmer
with lid partially on and simmer about 1 to 1 1/2 hours or
until chicken is tender. Remove chicken from broth and place
on a cookie sheet. Baste with melted butter or margarine and
sprinkle with desired spices (garlic, salt, parsley and paprika). 
Place chicken in oven at 300 degrees while rice is cooking.
Place 2 1/2 cups of the chicken broth in a 2 to 3 quart casserole. 
Add chicken bouillon and heat to almost boiling. Add
rice and cook on low heat for 20 minutes. Add Romano cheese
and more chicken broth to desired consistency.


                   - - - - - - - - - - - - - - - - - -