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Ingredients
- 2 ounce dried porcini mushrooms
- 1 stick butter
- 2 bunches scallions (green onions), chopped
- 3 carrots, peeled and minced
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4-5 cups beef stock
- 1 lb fresh white mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup chopped parsley
- Salt & Pepper
- 2 cups grated Parmesan
- 1 cup whipping cream
- 2 eggs
- Pinch of nutmeg
Details
Servings 6
Preparation
Step 1
1. Place porcini in small bowl and add hot water to cover. Let stand for 30 mins.
2. Melt half of butter in a skillet over medium heat; add scallions and carrots, sauté for 10 mins. Add Arborio rice, stir to coat with butter and vegetables for one minute. Drain Porcini, strain through cheesecloth, pour over rice. Simmer covered over low heat adding more stock as needed until rice is tender, but still firm. About 30 mins.
3. While ice is cooking melt remaining butter in medium sized skillet. Add porcini and white mushrooms, sauté 10 mins. Stir in garlic and parsley, simmer uncovered for 10 mins. Add salt & pepper.
4. Preheat oven to 350 degrees, butter a 2 quart baking dish.
5. Spread half of the rice on the bottom of the dish. Top with all the mushrooms. Sprinkle 1 cup of parmesan over mushrooms and top with remaining rice.
6. Whisk ream, eggs and nutmeg together, and pour evenly over the rice. Sprinkle with remaining 1 cup of parmesan.
7.Bake until top is puffed and brown, about 30 mins. Let cool several minutes before serving.
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