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Creamy Mushroom Risotto

Creamy Mushroom Risotto Recipe: A Deliciously Easy Comfort Food Classic

Name: Creamy Mushroom Risotto Recipe
Cuisine: Italian
Ingredients: ½ cup Dried Porcini Mushrooms; ¼ cup Boiling Water; 5 oz Cream of Mushroom Soup; 4 cups Chicken Stock; 1 tbsp Butter; 1 tbsp Olive Oil; 1 Onion (finely chopped); 1 clove Garlic (crushed); 1 ¾ cups Arborio Rice; Salt and Pepper; Fresh Thyme (chopped); Fresh Basil (chopped); Optional: Grated Parmesan Cheese

If you’re craving a warm, comforting meal that’s packed with flavor and easy to make, this Creamy Mushroom Risotto is your new go-to dish. Featuring earthy porcini mushrooms and a velvety cream of mushroom soup base, this risotto delivers rich taste without the heaviness of cream. Perfect for weeknight dinners or special occasions, it’s a satisfying vegetarian meal that even meat-eaters will love.

Why You’ll Love This Creamy Mushroom Risotto

Quick & Easy: Ready in under an hour with simple pantry ingredients
Creamy & Flavorful: Uses cream of mushroom soup for a smooth texture
Versatile: Customize with fresh herbs or Parmesan cheese
Comfort Food: Perfect for cozy nights or entertaining guests
Vegetarian-Friendly: Made without meat but full of umami goodness

Creamy Mushroom Risotto Recipe

Rated 5.0 stars by 1 users

Cuisine

Italian

Calories

337

This Creamy Mushroom Risotto is a rich, savory dish made with Arborio rice, aromatic herbs, and earthy porcini mushrooms. Cream of mushroom soup adds a velvety texture without the need for heavy cream, making it both indulgent and easy to prepare. Perfect for weeknight dinners or elegant entertaining, this risotto is a comforting favorite that’s full of depth and flavor.

Author:

Guiseppe

Ingredients

½ cup Dried Porcini Mushrooms
¼ cup Boiling Water
5 oz Cream of Mushroom Soup
4 cups Chicken Stock
1 tbsp Butter
1 tbsp Olive Oil
1 Onion (finely chopped)
1 clove Garlic (crushed)
1 ¾ cups Arborio Rice
Salt and Pepper
Fresh Thyme (chopped)
Fresh Basil (chopped)
Optional: Grated Parmesan Cheese

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Directions

Soften the Mushrooms
Place dried porcini mushrooms in a small bowl and pour in the boiling water. Let soak for 10 minutes. Once softened, remove, gently pat dry with a paper towel, chop, and set aside.
Prepare the Soup Mixture
In a separate bowl, stir the cream of mushroom soup with the reserved mushroom soaking liquid until smooth. Set aside.
Simmer the Stock
In a medium saucepan, bring the chicken stock to a low simmer. Keep warm.
Sauté Aromatics and Rice
In a large pot, heat butter and olive oil over medium heat. Add the chopped onion, garlic, and mushrooms. Cook for about 3 minutes until softened. Stir in the Arborio rice and cook for another 2 minutes, stirring constantly until the rice is coated. Season with salt, pepper, thyme, and basil.
Add the Soup and Stock Gradually
Pour in the soup mixture and stir until absorbed. Begin adding the warm stock about 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. This should take about 20 minutes, until the rice is tender and creamy.
Finish and Serve
Taste and adjust seasoning if needed. For extra richness, stir in grated Parmesan before serving.