Recipe

Creamy Mushroom Risotto Recipe

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Ingredients

Directions

Step #1 Place dried mushrooms into a small bowl, & cover with hot water; soak 10 mins.
Step #2 Remove with a slotted spoon, & carefully squeeze dry with paper towels.
Step #3 Chop mushrooms, & set aside.
Step #4 Scoop cream of mushroom soup into a bowl, & slowly stir in the boiling water until mixture is smooth but not runny.
Step #5 In a saucepan over med-heat/flame, bring the stock to a gentle simmer.
Step #6 Heat butter & olive oil in a large pot over med-heat/flame.
Step #7 Stir in onion, garlic, & sliced mushrooms; cook about 3 mins.
Step #8 Gradually stir in the rice; cook 2 mins, stirring constantly to coat rice with oil.
Step #9 Spice up with salt & pepper.
Step #10 Stir in thyme & basil to taste.
Step #11 Pour in the mushroom soup mixture, stirring until absorbed.
Step #12 Gradually add 1/3 stock, stirring until liquid is absorbed.
Step #13 Continue to stir in the stock slowly, 1 c at a time, allowing the liquid to be absorbed before adding another c.
Step #14 It should take about 20 mins for all the stock to be absorbed & the rice becomes al dente (tender but firm to the bite).
Step #15 .
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