Name: Creamy Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Dried porcini mushrooms - ½ cup; Cream of mushroom soup - ½ (10 ounce) can; Boiling water - ¼ cup; Chicken stock - 4 cups; Butter - 1 tablespoon; Olive oil - 1 tablespoon; Onion, finely chopped - 1; Garlic, crushed - 1 clove; Arborio rice - 1 ¾ cups; Salt and pepper to taste - 1 ¾ cups; Fresh thyme, chopped - 1 ¾ cups; Chopped fresh basil - 1 ¾ cups

Ingredients for - Creamy Mushroom Risotto

1. Dried porcini mushrooms ½ cup

2. Cream of mushroom soup ½ (10 ounce) can

3. Boiling water ¼ cup

4. Chicken stock 4 cups

5. Butter 1 tablespoon

6. Olive oil 1 tablespoon

7. Onion, finely chopped 1

8. Garlic, crushed 1 clove

9. Arborio rice 1 ¾ cups

10. Salt and pepper to taste 1 ¾ cups

11. Fresh thyme, chopped 1 ¾ cups

12. Chopped fresh basil 1 ¾ cups

How to cook deliciously - Creamy Mushroom Risotto

1 . Stage

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 . Stage

Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.

3 . Stage

In a saucepan over medium heat, bring the stock to a gentle simmer.

4 . Stage

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 . Stage

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).