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The Silver Palate Cookbook (25th Anniversary Edition)
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La Belle Cuisine
Risotto Porcini Casserole
The Silver Palate
Good Times Cookbook
by Julee Rosso and Sheila Lukins
with Sarah Leah Chase,
“Risotto is a wonderful dish to serve as a main course or with
or lamb. Porcini add a rich deep taste and
this version doesn’t require the
constant last-minute attention
that is so characteristic of risottos.”
2 ounces dried porcini
8 tablespoons (1 stick) unsalted butter
2 bunches scallions (green onions), chopped
3 carrots, peeled and minced
2 cups Italian Arborio rice
1/2 cup dry white wine
4 to 5 cups beef stock or canned beef broth
1 pound fresh cultivated mushrooms,
wiped clean and sliced
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
Pinch ground nutmeg
1. Place the porcini in a small bowl, add hot water to
cover, and let stand
2. Melt 4 tablespoons of the butter in a 10- to 12-inch
skillet over medium heat. Add the scallions and carrots and sauté for 10
minutes. Add the
and cook, stirring to coat with the butter and
vegetables, for 1
minute. Drain the porcini, strain the liquid through
pour it over the rice. Add the wine and enough of the
stock to com-
pletely cover the rice. Simmer covered over low heat, adding
stock as needed, until rice is tender but still firm, about 30
3. While the rice is cooking, melt the remaining 4
tablespoons butter in a medium-size 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. Preheat oven to 350 degrees F. Butter a 2-quart baking
5. Spread half the rice in the bottom of the baking dish.
Top with all the mushrooms. Sprinkle 1 cup of the Parmesan over the
and top with the remaining rice.
6. Whisk the cream, eggs, and nutmeg together and pour
the rice. Sprinkle with the remaining 1 cup Parmesan.
7. Bake until the top is puffed and brown, about 30 minutes.
several minutes before serving.
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