Recipe by Kittencal@recipezazz
This is a delicious extra creamy rice, if you like a little heat then add in a pinch cayenne pepper --- I have made this using converted long grain rice instead of aborio, it turned out well but the Aborio is much better to use --- you may use fresh sauteed mushrooms in place of canned or use frozen peas instead of mushrooms --- do not add in any extra salt until the rice has finished cooking, and add in only if needed --- this recipe may be doubled :)
Top Review by Felines
This was fantastic and ever so easy. Used long grain rice and fresh mushrooms because it's what I had on hand. Also added a dash of cayenne pepper as suggested. WOW! I will never hestitate to make risotto again. Thank you.
- 2 tablespoons butter
- 1⁄3 cup onion, finely chopped
- 1 cup uncooked white arborio rice
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 1⁄2 cups chicken stock (or use half of each) or 1 1⁄2 cups water (or use half of each)
- 1 cup milk
- 1⁄3 cup grated parmesan cheese (more to mix in after cooking if desired)
- 1⁄4 teaspoon fresh ground black pepper (or to taste)
- 1 (10 ounce) can sliced mushrooms, well drained (can use 1/2-3/4 cup frozen peas in place of mushrooms)
Directions See How It's Made
- Set oven to 400 degrees F.
- Prepare a medium oven-proof saucepan with a tight-fitting lid.
- In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
- In the saucepan melt butter over medium heat.
- Add in onion and cook for about 4 minutes or until translucent.
- Add in rice and stir for 2 minutes.
- Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
- Cover with a lid and place in the oven.
- Bake for about 25 minutes.
- Remove the lid and stir well then place back in the oven for 10 minutes.
- Season with more Parmesan cheese is desired.
- Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).