Risotto Porcini Casserole Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 ounce: Dried Porcini,
3 Cloves: garlic, minced
8 tbsp: Unsalted butter,
3/4 cup: Chopped fresh parsley,
2 bunch: Scallions, chopped
Salt & freshly ground black,
3: Carrots, peeled and minced
Pepper to taste,
2 cup: Italian Arborio rice,
2 cup: Freshly grated Parmesan,
1/2 cup: Dry white wine,
Cheese,
4 cup: UP TO ...,
1 cup: Heavy or whipping cream,
5 cup: Beef stock,
2: Eggs,
1 lbs: Fresh cultivated mushrooms,
1 pinch: Ground nutmeg,
Wiped clean & sliced,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp