For an even richer flavor, consider using homemade chicken stock. Adjust the amount of thyme and basil to suit your personal taste preferences. If desired, stir in a knob of butter and freshly grated Parmesan cheese just before serving for extra richness.
Creamy Mushroom Risotto
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS153
Indulge in the comforting embrace of this Creamy Mushroom Risotto, a symphony of earthy flavors and velvety textures. This recipe elevates the classic risotto with the secret touch of cream of mushroom soup, offering a delightful creaminess without the heaviness of traditional cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol6 mg
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Fiber2 g
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Protein8 g
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Saturated Fat2 g
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Sodium627 mg
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Sugar2 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRehydrate the porcini mushrooms: In a small bowl, submerge the dried mushrooms in hot water and let them soak for 10 minutes. (Time: 10 minutes)
02
StepPrepare the mushrooms: Remove the mushrooms with a slotted spoon, gently squeeze out excess moisture with paper towels, and finely chop. Set aside. (Time: 5 minutes)
03
StepCreate the creamy base: In a separate bowl, whisk together the cream of mushroom soup and boiling water until smooth and well combined. (Time: 2 minutes)
04
StepWarm the stock: In a saucepan, bring the chicken stock to a gentle simmer over medium heat. Keep warm. (Time: 10 minutes)
05
StepSauté aromatics and toast rice: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add the chopped onion, garlic, and rehydrated mushrooms and sauté until softened, about 3 minutes. Stir in the Arborio rice and cook for 2 minutes, stirring constantly to coat the rice grains evenly. Season with salt, pepper, thyme, and basil to your liking. (Time: 5 minutes)
06
StepIncorporate mushroom mixture: Pour in the prepared mushroom soup mixture, stirring until fully absorbed into the rice. (Time: 2 minutes)
07
StepCook the risotto: Gradually add the simmering stock, 1/3 cup at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next portion. Continue this process for approximately 20 minutes, or until the rice is creamy and al dente – tender but firm to the bite. (Time: 20 minutes)
08
StepServe immediately: Serve hot, optionally garnish with freshly grated Parmesan cheese.
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Earnestine Rempel
Jun 14, 2025I doubled the recipe for a dinner party, and it was a huge hit! Everyone raved about it.
Vicky Okeefe
Mar 10, 2025I was skeptical about the mushroom soup, but it really does make the risotto incredibly creamy. I added a splash of white wine for extra flavor.
Wilton Wunsch
Nov 16, 2024I found that using a wooden spoon worked best for stirring the risotto. It seemed to release the starch more effectively.
Leon Wilderman
Sep 15, 2024My risotto turned out a bit too thick. I think I overcooked the rice. Next time, I'll be more careful with the cooking time.
Hallie Walker
Jun 15, 2024Easy to follow and delicious! I used vegetable broth instead of chicken stock to make it vegetarian.
Alize Hilpert
May 3, 2024I love that this recipe doesn't use heavy cream. It's a lighter and healthier way to enjoy risotto.
Nicholas Kshlerin
Mar 23, 2024This recipe is great, but I would suggest adding the Parmesan cheese right before serving to prevent it from clumping.
Lillian Corwin
Feb 6, 2024Great recipe! I’ve made risotto before, but this is the first time it’s come out perfectly.
Tristian Moore
Jan 16, 2024This recipe is a game changer! The mushroom soup trick is genius. My family loved it!
Mozelle Olson
Dec 25, 2023The thyme and basil add a lovely freshness to the dish. I will definitely be making this again.