Wild mushroom risotto casserole
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.
- Prep Time: 20 minutes
- Cook Time: 1 hours 40 minutes
- Total Time: 1 hours 60 minutes
- Yield: 16 -20 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 30 minutes until top is golden brown.