Risotto With Shitake Mushrooms

• 1 stick butter
• 2 bunches scallions
• 3 carrots, peeled and diced
• 1/4 C shitake mushrooms
• 1/2-1 C white sliced mushrooms
• 2 C Arborio rice
• 2 C Parmesan cheese
• 1/2 C dry white wine (optional)
• 5 C beef broth
• 3 cloves garlic, minced
• 3/4 C chopped parsley (or cilantro)
• salt & pepper
• 1 C heavy cream
• 2 eggs

1. Melt 1/2 stick butter and sautee carrots and scallions for 10 minutes till soft. In a separate dish, hydrate the dried shitakes in warm water. Add rice, wine and enough stock to cover the rice. Simmer and add more stock as needed, till all stock has been absorbed. During this period, sautee the mushrooms together in remaining butter with parsley for 10 minutes. Put shitake water in the rice.
2. Your oven should be preheated to 375-400.
3. Put half of the rice in the bottom of a 9 x 13 baking dish, top with the vegetable mixture and 1 cup of parmesan cheese. Put in the rest of the rice.
4. Mix heavy cream with eggs. Pour mixture over the top and sprinkle the rest of the cheese on top of that. Bake approx. 1/2 hour till browned and top is firm.
5. Wait till it cools a bit before you cut as you would lasagne, or just stir it up and dish it out. Your choice.

butter, bunches scallions, carrots, shitake mushrooms, white sliced mushrooms, arborio rice, parmesan cheese, white wine, beef broth, garlic, parsley, salt, heavy cream, eggs

Taken from www.epicurious.com/recipes/member/views/risotto-with-shitake-mushrooms-1202811 (may not work)