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1
Strain the porcini mushrooms in a fine-mesh sieve and reserve the soaking liquid.
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2
Chop the mushrooms and set aside.
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3
Heat 2 tablespoons butter with the olive oil in a large Dutch oven or sauce pan until foamy.
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4
Add the arborio rice and cook, stirring frequently, until the rice is well coated and fragrant, 1 to 2 minutes.
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5
Add 1 1/2 tablespoons shallots and 1/2 tablespoon garlic and cook, stirring, until fragrant, about 1 minute.
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6
Add the reserved porcini soaking liquid and cook until it evaporates.
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7
Reduce the heat to medium and add 2 cups chicken stock and 3/4 teaspoon salt.
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8
Cook, stirring constantly, until the broth has been absorbed.
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9
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.
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10
(You may not need all 6 cups of the broth.)
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11
Add the thyme, rosemary, and 1/4 teaspoon black pepper.
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12
Set aside while you prepare the mushrooms.
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13
Heat the remaining 2 tablespoons butter in a large skillet until foamy, 1 to 2 minutes.
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14
Add the remaining 1 1/2 tablespoons shallots and the remaining 1/2 tablespoon garlic and cook until fragrant, about 1 minute.
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15
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.
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16
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.
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17
Add the soy sauce and parsley and cook for 1 minute.
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18
Add the white wine and cook until evaporated, 2 minutes.
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19
Remove from the heat.
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20
Layer half of the reserved risotto in a 9 by 9-inch casserole or baking dish and sprinkle with half of the Parmesan.
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21
Top with the mushroom mixture.
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22
Add the remaining risotto and top with the remaining Parmesan.
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23
Preheat the oven to 350 degrees F.
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24
In a small bowl, whisk together the eggs, cream, and the remaining 1/4 teaspoon salt and pinch of black pepper.
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25
Pour the mixture evenly over the top of the casserole and bake, uncovered, for 30 minutes or until golden brown.
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26
Remove from the oven and let stand for 5 minutes before serving.
