How to make
Boil the rice in salted water. Saute the onions with the olive oil in a covered pot over low heat for 20 minutes. Add the sliced mushrooms and sauté for another 5 minutes.
Sprinkle with a pinch of grated nutmeg and remove from the fire. Add the flour and stir. Mix the cream with the egg yolks, add it to the onions and mushrooms and stir.
Add the rice. Serve hot.
