Risotto Porcini Bake
2 ounces dried porcini
8 tablespoons unsalted butter
2 bunches scallions, chopped
3 carrots, peeled and minced
2 cups Italian Arborio rice
1/2 cup dry white wine
4 to 5 cups beef stock
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 of heavy or whipping cream
2 eggs
Pinch ground nutmeg
Place the porcini in a small bowl. Add hot water to cover, and let stand
30 minutes. Melt 4 tablespoons of the butter in a 10- to 12-inch skillet over medium heat. Add the scallions and carrots. Sauté for 10 minutes and then add the rice, cooking and stirring to coat with the butter and vegetables, for 1 minute. Drain the porcini, strain the liquid through cheesecloth, and then pour it over the rice. Add the wine and enough of the stock to cover the rice. Simmer covered over low heat, adding more stock as needed, until the rice is tender but still firm, about 30 minutes.
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 for 10 minutes. Stir in the garlic and parsley and simmer uncovered 10 minutes. Season the mixture to taste with salt and pepper. Preheat oven to 350 degrees. Butter a 2-quart baking dish. 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. Whisk the cream, eggs, and nutmeg together and pour evenly over the rice. Sprinkle with the remaining 1 cup Parmesan. Bake until the top is puffed and brown, about 30 minutes. Let cool several minutes before serving.