Ingredients

1 ounce bag dried porcini mushrooms (usually found next to the fresh mushrooms)

8 tablespoons (1 stick) unsalted butter

2 bunches scallions (green onions), chopped

3 carrots, peeled and minced

2 cups Italian Arborio rice (do not use any other variety of rice)

5 cups beef stock or canned beef broth

1 pound fresh, small portobella mushrooms, sliced and cut in half vertically.

3 cloves garlic, minced

3/4 cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

2 cups freshly grated Parmesan cheese

1 cup heavy or whipping cream

2 eggs

Pinch of freshly ground nutmeg

Directions

Preheat oven to 350 degrees F. Butter a 2-quart baking dish, either round or rectangle

1. Place the dried porcini mushrooms in a small bowl, and add hot water to cover. Let stand 30 minutes.

2. Melt 4 tablespoons of the butter in a 12-inch skillet over medium heat. Add the scallions and carrots and sauté 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 a fine wire mesh strainer or cheesecloth, then pour it over the rice. Add enough of the stock to completely cover the rice. Simmer covered over low heat, adding more stock as needed, until rice is tender but still firm, about 20-30 minutes.

3. While the rice is cooking, melt the remaining 4 tablespoons butter in another 10-12-inch skillet over medium heat. Add the porcini and cultivated mushrooms and sauté 10 minutes. Stir in the garlic and parsley and simmer uncovered 10 minutes. Season to taste with salt and pepper.

4. Spread half the rice in the bottom of the baking dish. Top with all the mushrooms. Sprinkle 1 cup of the Parmesan over the mushrooms and top with the remaining rice. If you are preparing this dish for a party, let it cool at this point, then cover and place into fridge for up to 48 hours. 

5. Whisk the cream, eggs, and nutmeg together and pour evenly over the rice. Sprinkle with the remaining 1 cup Parmesan.  

6. Bake until the top is puffed and brown, about 30 minutes. If you are going to bake it from the fridge, increase the cooking time to between 45 – 60 minutes. More important is that the top turns golden brown and puffs up a bit. If I cook from the fridge, I use the convection fan on my oven to ensure even heating throughout the casserole.

Let cool at least 10 minutes, cut into squares and enjoy!

yield: 8 main dish servings or 16 side servings