My friend Rebecca sent me a recipe for risotto prepared as a casserole. With a few tweaks, it was an easy choice for Temporary Vegetarian month. Unlike a normal risotto which requires a lot of stirring, this one spends most of its time unattended, in the oven.
Risotto Porcini Casserole
- 1 ounce dried porcini
- ¼ cup butter (4 tablespoons or 1/2 stick)
- 1 bunch green onions, chopped
- 1 ½ carrots, peeled & minced
- 1 cup Arborio rice
- ¼ cup dry white wine
- 2 cups beef, chicken, or vegetable stock
- ½ lb. fresh mushrooms, cleaned & sliced
- 1 ½ cloves garlic, minced
- ⅜ cups chopped parsley
- salt & fresh pepper to taste
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- 1 egg
- ½ pinch nutmeg
Preheat oven to 350. Set aside a 9x9 or similar sized baking dish
1. Cover porcini with hot water in a small bowl. Soak at least 30 mins.
2. Melt half the butter in a skillet over medium heat. Add green onions and carrots, sautée 10 minutes. Add rice, stir for 1 minute. Drain porcini, strain liquid, and pour over rice. Add wine and enough stock to cover rice. Simmer over low heat, adding more stock as needed until rice is tender but still firm, about 30 minutes.
3. Meanwhile, melt remaining butter in another skillet, sautée porcini and fresh mushrooms for 10 minutes. Stir in garlic and parsley, simmer uncovered 10 minutes. Season to taste with salt and pepper.
4. Spread half the rice in the baking dish. Top with all the mushrooms. Sprinkle half the Parmesan over mushrooms, top with remaining rice.
5. Whisk cream, eggs, and nutmeg together. Pour evenly over rice. Sprinkle remaining Parmesan on top.
6. Bake until top is puffed and brown, about 30 mins. Let cool several minutes before serving.