Wild mushroom risotto casserole

Name: Wild mushroom risotto casserole
Total time: 120 min
Ingredients: 3 ounces dried porcini mushrooms; 3/4 cup dry white wine; 7 cups beef or vegetable stock; 1 1/2 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 1/2 pounds mushrooms, sliced; 2 red bell peppers, seeded and chopped; 1 cup parsley, chopped; Salt; pepper; 2 cups parmesan cheese, grated; 1 1/2 cups whipping cream; 3 eggs; 1/4 teaspoon freshly ground nutmeg

somethingnewfordinner.com

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.

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