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Wild mushroom risotto casserole

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Risotto Casserole for a Crowd

Traditional risotto is a challenge to make in large quantities and needs to be served promptly. This unconventional risotto casserole recipe is great for a crowd, serving 16 to 20 people, and can be prepared in advanced. No constant stirring required. It can be prepared early in the day, and then baked just before you are ready to serve. I have made this risotto casserole for many years and unfortunately could not recall where I originally got this recipe. Thank you to one of my reader's Amy, wrote in to tell me the original recipe is from The Silver Palate Good Times Cookbook, published in 1984. This version of the recipe serves about 1 1/2 times the original recipe as I use it to feed a crowd.

Really Good, but Probably Not Every Day Fare

This method of cooking risotto is an indulgence, using cream, cheese, eggs and tons of butter. Don't serve it every night. Bring it out for a special occasion, when you have a good size crowd and you will find you have many fans. See my post on nutmeg and parmesan cheese before starting this risotto casserole recipe.

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Special Equipment

You will need a large 5-quart casserole or baking dish. Or you can use two smaller casseroles, or cut the recipe in half if you are not feeding a small crowd. If you have a food processor it will save you a lot of time preparing this recipe. Use it to chop your carrots, onions and garlic. If you have a slicing blade you can also use it to slice your mushrooms. You will need a bit of cheese cloth to drain the dried mushrooms. Alternatively you can use a coffee filter.

Dried Mushrooms

Dried mushrooms can be expensive. Trader Joe's sells a reasonably priced mixed dried mushroom mix. You can use all fresh mushrooms if you wish, but the combination of dried and fresh will give you extra depth of flavor. Print

Wild mushroom risotto casserole

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5 from 1 review

A no-stir risotto casserole that can be made in advance and for a large number of people. Make this when you are cooking for a crowd and want to prepare your meal before your guests arrive.

  • Author: Something New For Dinner
  • Prep Time: 20 minutes
  • Cook Time: 1 hours 40 minutes
  • Total Time: 1 hours 60 minutes
  • Yield: 16 -20 servings 1x


  • 3 ounces dried porcini mushrooms
  • 3/4 cup dry white wine
  • 7 cups beef or vegetable stock
  • 1.5 cups butter (no I’m not kidding) separated into two 3/4 cup portions
  • 2 onions, chopped
  • 3 carrots, peeled and finely chopped
  • 3 cups arborio rice
  • 6 cloves garlic, chopped
  • 1.5 pounds mushrooms, sliced
  • 2 red bell peppers, seeded and chopped
  • 1 cup parsley, chopped
  • Salt and pepper to taste
  • 2 cups parmesan cheese, grated
  • 1.5 cups whipping cream
  • 3 eggs
  • 1/4 teaspoon freshly ground nutmeg


  1. Heat the oven to 350 degrees. Soak dried mushrooms in wine for 30 minutes. Line a sieve with cheese cloth and strain the mushrooms through the cloth, reserving the strained liquid. Coarsely chop the reconstituted mushrooms and set aside.
  2. Melt half the butter in a large skillet. Add onions and carrots and sauté for about 10 minutes until soft. Add the rice to the pan and stir to coat thoroughly with butter and vegetables. Add reserved wine to the rice and stir until absorbed. Add enough stock to completely cover the rice. Cover and turn heat down to low until rice is al dente (firm but cooked) about 30 minutes. Add more stock if pan becomes too dry before rice is cooked.
  3. Melt the remaining butter in a second skillet and sauté the reconstituted dried mushrooms and the fresh mushrooms until soft, about 10 minutes. Add chopped peppers, garlic and parsley and cook uncovered on low for about 10 minutes until soft. Season with salt and pepper.
  4. Butter the inside of a 5-quart casserole dish. Spread half the rice on the bottom of the casserole. Top the rice with the sautéed mushrooms and peppers. Sprinkle half the grated parmesan cheese on top of the mushroom and pepper mixture. Spread the remaining rice on top of the mushroom, pepper mixture.
  5. minutes before you are ready to serve, whisk the eggs, cream and nutmeg together. Pour egg mixture over the casserole. Sprinkle the top of the casserole with the remaining parmesan cheese.
  6. Bake for 30 minutes until top is golden brown.




  1. Denise Schoenberg says:

    I made this casserole for Easter brunch and everyone loved it! Our family is a mix of vegetarians and meat lovers so I’m always on the hunt for “holiday fare” that satisfies both camps. The dried mushrooms are definitely worth the extra step because they add sooooooo much flavor and texture. Thanks, Kim!

    1. Kim says:

      I am so glad your family loved the risotto casserole. I agree the dried mushrooms really add depth of flavor. They can get a bit expensive, however. Trader Joe’s has a very reasonably priced package of dried mixed mushrooms if you are looking to economize.

  2. Betsy King says:

    Made this recipe last night for a group of 10 – a little time consuming in prep but so worth it!! The best part was making it earlier and then just putting in the oven before dinner was served. Everyone raved – even those who don’t like mushrooms!! So yummy!

  3. Tim says:

    I am planning on making this as a side for Christmas dinner; for about 20ppl. I wanted to get some of it done in advance and then just finish it off before dinner is served. Should I build the casserole and then just finish off with steps 5 and 6 when ready? Thanks

    1. Kim Pawell says:

      Hi Tim, that is exactly what I would do. I recommend building the rice dish the same day as you serve it, and setting it on the counter to cool. I would not refrigerate it as the rice will harden. It will be able to stay at room temperature before you add the egg and cream mixture. Begin step 5 and 6 35 – 40 minutes before you want to serve. Enjoy and please tell me how it worked out!

  4. Amy says:

    This recipe was originally in the Silver Palate Good Times Cookbook. One of my favorites! I’m glad to read your notes about making ahead. Looking forward to making for a vegetarian friend’s birthday dinner.

    1. Kim Pawell says:

      Hi Amy, Thank you for writing in and giving me the original source of this recipe – The Silver Palate Good Times Cookbook. The recipe has been amended to include the original source. The Silver Palate Cookbooks were one my early inspirations as a budding cook and I relied on them whenever I wanted to create something special.

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