Risotto Country Style

2 cups Italian rice
2 medium sized boiling potatoes
1/4 pound Brusselsprouts
2 carrots
1 cup Porcini mushrooms
1/3 pound shallots
1/3 pound green peas
2 egg yolks
1/4 cup butter
1/3 cup flour
1 cube vegetable bouillon
salt, pepper

Chop the Porcini mushrooms and saute' for about 20 minutes with butter, salt, pepper, and water. In a separate pot cook in water (or steam) for about 30 minutes the brusselsprouts, carrots, shallots, potatoes, and peas. When the vegetables are cooked dice the carrots and the potatoes. Boil the rice for about 18 minutes, drain it, add to the vegetables, mix, and place everything on to a serving dish. Keep warm. In a separate pan place the flour and blend it slowly into the pint of warm broth, add 2 egg yolks, butter, mushrooms, salt, and pepper. Stir. Add to the rice and serve. Serves four.