I’ve been craving a comforting creamy mushroom risotto ever since I had an amazing bowl at a cozy restaurant last week. I thought making it at home would be fun, but I’ve never tried my hand at risotto before. 
Could anyone please share a recipe with step-by-step instructions? Ideally, something easy to follow for a beginner like me! I’d love to impress my family this weekend. 
Thanks in advance, and I can’t wait to hear your tips and stories! What’s the secret to making it extra creamy? 
I’ve been in the same boat! Risotto seems intimidating, but it’s surprisingly manageable. Here’s a simple recipe: Sauté onions and garlic in olive oil, add Arborio rice and toast it for a minute. Gradually add warm broth while stirring. Once creamy, mix in sautéed mushrooms and finish with Parmesan. You’ve got this.
Ingredients
- ½ cup dried porcini mushrooms
- ½ (10-ounce) can cream of mushroom soup
- ¼ cup boiling water
- 4 cups chicken stock
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 ¾ cups Arborio rice
- Salt and pepper, to taste
- Fresh thyme, chopped
- Chopped fresh basil
Directions
Begin by placing the dried mushrooms in a small bowl and covering them with hot water. Let them soak for 10 minutes. After soaking, use a slotted spoon to remove the mushrooms and gently pat them dry with paper towels. Chop the mushrooms and set aside.
Next, transfer the cream of mushroom soup into a bowl and gradually mix in the boiling water until the mixture is smooth but not too liquidy.
In a saucepan over medium heat, bring the chicken stock to a gentle simmer.
In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion, garlic, and the previously chopped mushrooms, cooking for about 3 minutes. Slowly stir in the Arborio rice and cook for an additional 2 minutes, making sure to stir constantly so that the rice is evenly coated in the oil. Season with salt and pepper, and add the thyme and basil to taste.
Pour in the mushroom soup mixture and stir until it is fully absorbed by the rice. Gradually add one-third of the stock, stirring until the liquid is absorbed. Continue adding the stock, one cup at a time, allowing it to be absorbed before adding the next cup. This process should take roughly 20 minutes, resulting in the rice being al dente—it should be tender yet firm when bitten into.
I love how risotto can be adapted. If you want, you could add some peas or spinach for extra color and flavor. 
Just remember to keep stirring and adding broth! It really makes all the difference for that creamy texture.
This is really encouraging. I love the idea of adding spinach for color. Do you think white wine would be a good addition? 
A splash of white wine adds such depth to the flavor! Just let it absorb after adding it with the rice before you start adding broth. It will elevate your risotto for sure! Can’t wait to hear how it turns out.
I’m feeling much more confident about trying this now. Do you have any tips on what to serve it with?
A simple side salad would complement the richness of the risotto perfectly! Maybe a light arugula salad with lemon vinaigrette? 
Or some garlic bread! That combo is unbeatable. 
Plus, who doesn’t love extra carbs? Best of luck with your cooking, can’t wait for the update!
I second the garlic bread idea! It’s like the perfect cozy meal. Enjoy the process, and remember that it’s all about having fun and experimenting! 
