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Risotto and Wild Mushroom Casserole (Emeril Lagasse) Recipe

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Risotto and Wild Mushroom Casserole (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
568
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Strain the porcini mushrooms in a fine-mesh sieve and reserve the soaking liquid. Chop the mushrooms and set aside.
  2. Heat 2 tablespoons butter with the olive oil in a large Dutch oven or sauce pan until foamy. Add the arborio rice and cook, stirring frequently, until the rice is well coated and fragrant, 1 to 2 minutes. Add 1 1/2 tablespoons shallots and 1/2 tablespoon garlic and cook, stirring, until fragrant, about 1 minute. Add the reserved porcini soaking liquid and cook until it evaporates. Reduce the heat to medium and add 2 cups chicken stock and 3/4 teaspoon salt. Cook, stirring constantly, until the broth has been absorbed. Continue to cook, adding more broth, 1/2 cup at a time, until it is absorbed and the rice is al dente, 16 to 18 minutes total cooking time. (You may not need all 6 cups of the broth.) Add the thyme, rosemary, and 1/4 teaspoon black pepper. Set aside while you prepare the mushrooms.
  3. Heat the remaining 2 tablespoons butter in a large skillet until foamy, 1 to 2 minutes. Add the remaining 1 1/2 tablespoons shallots and the remaining 1/2 tablespoon garlic and cook until fragrant, about 1 minute. Add the white button mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring frequently, until the mushrooms release their liquid, about 4 minutes. Add the reserved porcini mushrooms and continue to cook, stirring, for 6 minutes, or until all the liquid evaporates and the mushrooms are golden brown around the edges. Add the soy sauce and parsley and cook for 1 minute. Add the white wine and cook until evaporated, 2 minutes. Remove from the heat.
  4. Layer half of the reserved risotto in a 9 by 9-inch casserole or baking dish and sprinkle with half of the Parmesan. Top with the mushroom mixture. Add the remaining risotto and top with the remaining Parmesan.
  5. Preheat the oven to 350 degrees F.
  6. In a small bowl, whisk together the eggs, cream, and the remaining 1/4 teaspoon salt and pinch of black pepper. Pour the mixture evenly over the top of the casserole and bake, uncovered, for 30 minutes or until golden brown. Remove from the oven and let stand for 5 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.85 Kcal (2377 kJ)
Calories from fat 214.34 Kcal
% Daily Value*
Total Fat 23.82g 37%
Cholesterol 98.72mg 33%
Sodium 1061.31mg 44%
Potassium 630.29mg 13%
Total Carbs 60.47g 20%
Sugars 6.43g 26%
Dietary Fiber 2.73g 11%
Protein 22.82g 46%
Vitamin C 4.5mg 7%
Vitamin A 0.1mg 2%
Iron 1.7mg 9%
Calcium 173mg 17%
Amount Per 100 g
Calories 134.33 Kcal (562 kJ)
Calories from fat 50.7 Kcal
% Daily Value*
Total Fat 5.63g 37%
Cholesterol 23.35mg 33%
Sodium 251.05mg 44%
Potassium 149.1mg 13%
Total Carbs 14.3g 20%
Sugars 1.52g 26%
Dietary Fiber 0.64g 11%
Protein 5.4g 46%
Vitamin C 1.1mg 7%
Iron 0.4mg 9%
Calcium 40.9mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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