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Porcini risotto

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Ingredients/Components

eggs - 2 item
grated Parmesan cheese - 2 c
cloves garlic - 6 item
beef stock - 4 c
stick unsalted butter - 1 item
bunches green onions, chopped - 2 item
carrots, finely chopped - 3 item
J - 1 c
dried porcini mushrooms - 3 oz
Gorgonzola cheese - 3 oz
Arborio rice - 2 c
mushrooms use brown ones if available - 1 lb
Bavarian whipping cream - 1 c

How to make porcini risotto:

Preheat oven to 350°. Rehydrate the porcini by placing them in a small bowl with hot water; reserve the liquid. Saute the green onions and carrots in half of the butter for 10 minutes. Add rice and stir to coat with butter. Add the wine and 1/2 cup of the beef stock. Strain the porcini liquid through cheesecloth and add it to the rice. Remove any grit you find in the water. Simmer over low heat, stirring and adding more stock as it is absorbed by the rice. Cook until tender, about 30 to 40 minutes. While the rice is cooking, saute the garlic, porcini and mushrooms in the remaining butter.

In a buttered 2-quart baking dish, layer half of the rice, all the mushrooms, half of the Parmesan cheese, all of the Gorgonzola and the remaining rice. Mix the eggs and cream together and pour over the rice. Top with the remaining Parmesan cheese and bake until the top is puffed and brown, about 30 minutes. Let rest before serving. Serve with J. Lohr Estates Riverstone Chardonnay. Serves 8 to 12.

Recipe categories: Main dish, Rice, Short Grain rice.

Rating:

3.1

Average rating: 3.1, total votes: 8

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