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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."
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.3 star rating.
Read Reviews (17)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

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

  1. 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.
  2. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
  3. In a saucepan over medium heat, bring the stock to a gentle simmer.
  4. 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.
  5. 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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2005 by Caroline C
We really enjoyed this. I used fresh portabello mushrooms because I find re-hydrated porcinis... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2006 by CASTOUT
Good recipe! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2008 by Jolda_girl