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Creamy Mushroom Risotto
Creamy Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Upgrade your porcini mushroom risotto with the rich flavor of cream of mushroom soup, no heavy cream needed. Add a sprinkle of freshly grated parmesan for extra indulgence.
Ingredients:
  • 0.5 cup dried porcini mushrooms
  • 0.5 (10 ounce) can cream of mushroom soup
  • 0.25 cup boiling water
  • 4 cups chicken stock
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1.75 cups Arborio rice
  • fresh thyme, chopped
  • chopped fresh basil
Instructions:
  • In a small bowl, soak dried mushrooms in hot water for 10 minutes. Remove from water using a slotted spoon and gently squeeze dry with paper towels. Chop mushrooms and set aside.
  • Pour the cream of mushroom soup into a bowl and slowly whisk in boiling water until the mixture is velvety and well combined.
  • Gently simmer the stock in a saucepan over medium heat.
  • In a large pot over medium heat, melt butter with olive oil. Add onion, garlic, and chopped mushrooms; sauté for about 3 minutes. Add rice and cook for 2 minutes, stirring constantly to coat the rice with oil. Season with salt and pepper, then add thyme and basil to your liking.
  • Pour in the mushroom soup mixture and stir until absorbed. Gradually add the stock in 1-cup increments, stirring until liquid is absorbed before adding more. Allow about 20 minutes for all the stock to be absorbed and the rice to become al dente.

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