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Creamy Mushroom Risotto

SUBMITTED BY: Kathy PHOTO BY: Caroline C

"This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving."

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Read Reviews (17)

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PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup dried porcini mushrooms
1/2 (10 ounce) can cream of mushroom soup
1/4 cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 3/4 cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

DIRECTIONS

Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

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REVIEWS

Reviewed on Jun. 9, 2005 by Feeding Frenzy

This came out quite good with a few alterations: I used twice as many mushrooms as called for... MORE

Reviewed on May 19, 2005 by Caroline C

We really enjoyed this. I used fresh portabello mushrooms because I find re-hydrated porcinis... MORE

Reviewed on May 2, 2006 by KEZ

This is probably more a 3.5 because it did taste good. However the fact that it's not the... MORE

Reviewed on Feb. 21, 2006 by Oona Starshine

I made this for my boyfriend, brother, and brother's new girlfriend and everyone really loved... MORE

Reviewed on Oct. 20, 2007 by MISSWISS

This turned out great with a few alterations. First, I didn't use the water and the cream of... MORE

Reviewed on Mar. 11, 2007 by california surf poodle

Made this last night for company, and although I enjoyed it, I didn't get the rave reviews I... MORE

Reviewed on Nov. 27, 2006 by Donna B

My husband and I loved it. This was my first try at making risotto, and it turned out to be... MORE

Reviewed on Jan. 10, 2006 by CASTOUT

Good recipe! MORE

Reviewed on Jun. 14, 2008 by Sunshine32

This is the first risotto recipe I've ever tried making. I was short on the proper... MORE

Reviewed on Jun. 5, 2008 by Jolda_girl

It was the first time I have ever cooked risotto but it worked out really well. It was really... MORE

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