Creamy Mushroom Risotto
1 / 2 cup dried porcini mushrooms
1 / 2 (10 ounce) can cream of mushroom soup
4 cups chicken broth
1 tablespoon olive oil
1 / 4 cup boiling water
1 onion, finely chopped
1 3 / 4 cups Arborio rice
1 clove garlic, crushed
salt and pepper to taste
chopped fresh thyme
chopped fresh basil
Place the dried mushrooms in small bowl and cover with warm water, gentle 10 minutes. Remove with a slotted spoon and gently squeeze dry with paper towels. Chop mushrooms and set aside.
Scoop cream of mushroom soup in a bowl and gradually the tubes in boiling water until mixture is smooth, but not regularly.
In a saucepan over medium heat, bring stock to a gentle boil.
Heat butter and olive oil in large saucepan over medium heat. Add mushrooms onion and chopped garlic and cook about 3 minutes. Slowly add the rice and cook 2 minutes, stirring constantly to coat with oil rice. Season with salt and pepper. Add thyme and basil to taste.
Pour mushroom soup, stirring until absorbed. Gradually add a third stock, stirring until liquid is absorbed. Continue to stir the stock gradually, one cup at a time, allowing the liquid is absorbed before adding another cup. It should take about 20 minutes for all stocks to be absorbed and the rice is al dente (tender but firm to the bite).