Soak two level teacups of rice. Mash two cloves of garlic and mix with a
little minced parsley. Soak a dozen dried mushrooms in a little water
until soft, then chop fine and drain. Cover the bottom of a saucepan
with olive oil, place over the fire until quite hot, then put in the
garlic, parsley, and mushrooms, add half a can of tomatoes and cook half
an hour. Drain the rice and put in a saucepan, adding a little broth,
half a cup at a time, to keep from burning, and add, stirring
constantly, the other ingredients, cooking all together until the rice
is done. Salt to taste; sprinkle with Parmesan cheese.