b'risotto porcini casseroleAlthough not a true risotto, this dish makes a hearty meal in colder weather. The porcini mushrooms add richness to thebut can be omitted if they prove hard toTheyavour nd. should be readily available in small packets in your local specialty food store. 15 grams dried porcini mushrooms120 grams unsalted butter4-5 spring onions,nely chopped2 carrots, peeled andnely chopped2 cups arborio rice cup dry white wine4-5 cups beef stock or brown chicken stock, heated500 grams fresh mushrooms3 cloves garlic, crushed cup fresh Italian parsley, choppedsea salt and freshly ground black pepper1-1 cups Parmesan cheese, freshly grated1 cup cream2 eggspinch of ground nutmegPlace the porcini into a small bowl, cover with hot water and let stand for 30 minutes.Melt half of the butter in a large pan, add the spring onions and carrots and saut for 10 minutes. Add the rice and cook, stirring to coat with the butter and vegetables until the rice is warm.Drain the porcini, reserving the liquid and slice. Strain the liquid through muslin to remove any grit. Pour this liquid over the rice. Add the wine and enough hot stock to completely cover the rice. Simmer, covered over a low heat, adding more stock as needed, until the rice is tenderabout 30 minutes.Melt the remaining butter in a frying pan; add the porcini and fresh mushrooms and saut until tender. Stir in the garlic and parsley and simmer uncovered for 10 minutes. Season with salt SPLASHBACKS and pepper.With a professionally developed colour-range and an internationallyPreheat the oven to 180C. Spread half the rice in the bottom of a buttered baking dish and top tested and proven product,with all the mushroom mixture. Sprinkle generously with parmesan and spread the remaining make sure you talk to expertsrice on top.in decorative glass and glazing.Whisk the cream, eggs and nutmeg together and pour evenly over the rice. Sprinkle the top with the remaining parmesan. Bake until the top is puffed and brownabout 30 minutes. Serve with a crisp green salad. Serves 8.In winter, Catherine revels in slow cooking, with her Bay of PlentyWellingtonNelson casserole dishes getting a good work-out.Auckland ChristchurchDunedinSouthlandFreephone 0800 660001 www.graphicglass.co.nz'