Porcini Risotto Plus Two

DEAR SOS: I would love to have the recipe for the wild mushroom risotto served at Celestino in Beverly Hills. It’s the best I’ve had anywhere.

CAROLYN METCALF

La Canada-Flintridge

DEAR CAROLYN: The recipe is a foodie cook’s dream. Lots of stirring, lots of hip ingredients and lots of flavor. Arborio rice (available at Italian grocery stores and most supermarkets) is high in starch and provides the creaminess characteristic of risotto. If you’ve never cooked risotto, this is a good time to start.

Celestino’s Wild Mushroom Risotto

Active Work and Total Preparation Time: 50 minutes plus 2 hours soaking

2 ounces dry porcini mushrooms

12 dry morel mushrooms

5 1/2 cups chicken broth

Butter

1 tablespoon chopped shallots

2 cloves garlic, minced

4 medium fresh shiitake mushrooms, sliced

1 cup dry white wine

Salt, pepper

1 3/4 cups Arborio rice

1 tablespoon mascarpone cheese

1/4 cup grated Parmesan cheese

1 tablespoon chopped parsley

* Soak dry mushrooms in just enough chicken broth to cover for 2 hours. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.

* Melt 2 tablespoons butter in saucepan over medium heat. Add shallots, garlic, chopped dry mushrooms and shiitake. Saute 3 minutes. Add wine and cook until liquid is absorbed. Add reserved broth and cook until reduced by half, about 5 minutes. Add salt and pepper to taste. Set aside.

* Bring remaining broth to simmer in saucepan and keep hot.

* Melt 1 tablespoon butter in large skillet. Add rice and stir about 2 minutes to coat grains. Add 1/2 cup broth, stirring constantly with wooden spoon. Add another 1/2 cup broth and cook, stirring until rice becomes dry. Repeat adding broth in increments, cooking and stirring until rice is tender and all broth is used, about 25 minutes. Stir in mushroom mixture, mascarpone cheese, 1 tablespoon butter and Parmesan. Add more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.

6 servings. Each serving: 436 calories; 885 mg sodium; 28 mg cholesterol; 12 grams fat; 64 grams carbohydrates; 12 grams protein; 4 grams fiber.

A Filling Pie

DEAR SOS: To my dismay, I have misplaced the wonderful recipe clipped from The Times 20 years ago for an eggs, bacon, onion, mozzarella dish. Can you find it for me?

BEVERLY ST. LAWRENCE

Sherman Oaks

DEAR BEVERLY: It sounds as if you are describing the crustless quiche that became popular during the ‘70s.

No-Crust Quiche Lorraine

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

1/2 pound bacon, diced

2 cups chopped onions

8 eggs

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

3 cups milk

1 pounds Gruyere or Mozzarella cheese, diced

* Saute bacon in skillet over medium heat until cooked halfway, 6 to 8 minutes. Add onions and cook until onions are tender, but not browned. Pour off most of fat.

* Combine eggs, salt, pepper and nutmeg and beat well. Add milk and blend well. Spread onion mixture in 13x9-inch pan, then sprinkle evenly with cheese. Pour egg mixture over cheese.

* Bake at 375 degrees 35 to 45 minutes, or until knife inserted near center comes out clean.

12 servings. Each serving: 284 calories; 477 mg sodium; 196 mg cholesterol; 20 grams fat; 6 grams carbohydrates; 10 grams protein; 0.51 gram fiber.