Risotto porcini casserole

Yield: 8 servings

Measure Ingredient
2 ounces Dried Porcini
8 tablespoons Unsalted butter
2 bunches Scallions, chopped
3 Carrots, peeled and minced
2 cups Italian Arborio rice
½ cup Dry white wine
4 cups UP TO ...
5 cups Beef stock
1 pounds Fresh cultivated mushrooms,
Wiped clean & sliced
3 Cloves garlic, minced
¾ cup Chopped fresh parsley
Salt & freshly ground black
Pepper to taste
2 cups Freshly grated Parmesan
Cheese
1 cup Heavy or whipping cream
2 Eggs
1 pinch Ground nutmeg

Place the porcini in a small bowl, add hot water to cover, and let stand 30 minutes. Melt 4 T of the butter in a 10 to 12" skillet over medium heat. Add the scallions and carrots and saute for 10 minutes.

Add the rice and cook, stirring to coat with the butter and vegetables for 1 minute. Drain the porcini, strain the liquid through cheesecloth, then pour it over the rice. Add the wine and enough of the stock to completely cover the rice. Simmer covered over low heat, adding more stock as needed, until the rice is tender but still firm, about 30 minutes. While the rice is cooking, melt the remaining 4 T butter in a medium-size skillet over medium heat. Add the porcini and cultivatead mushrooms and saute for 10 minutes. Stir in the garlic and parsley and simmer uncoverd 10 minutes. Season to taste with salt and pepper. Preheat oven to 350 degrees. Butter a 2 quart baking dish. Spread half the rice in the bottom of the baking dish. Top with all the mushrooms. Sprinkle 1 c Parmesan over the mushrooms and top with the remaining rice. Whisk the cream, eggs and nutmeg together and pour evenly over the rice. Sprinkle with the remaining 1 c Parmesan. Bake until the top is puffed and brown, about 30 minutes. Let cool several minutes before serving. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.

Submitted By TERRI WOLTMON On 05-05-95

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