Serious Mushroom Risotto
Gayle McLeod | October 20, 2014
Risott-OH! That's right... it's that good. Deceptively simple yet worthy of a fine dining experience in the comfort of your home.
Updated January 2, 2018: This recipe is not only the first one I developed for The Soup Solution, it's turned out to be the most popular. Using Serious Mushroom soup as a flavour base lends the most delicious, gourmet flavour without chopping a single mushroom. Since creating this dish over three years ago, the only thing I've altered is adding a few chopped slices of bacon and using the rendered fat in lieu of the oil and butter, then adding a handful of frozen peas near the end of the cooking time. With or without the additions (which are noted below with an *), this recipe is truly to die for. I hope you'll give it a go, then please tell me all about it!
3-4 thick slices of bacon, cut crosswise into pieces (lardons) *
3 tbsp olive oil + 1 tbsp butter (skip if using rendered bacon fat)
1 small onion, finely diced
1 stalk celery, finely diced
1 cup Arborio rice
1/4 cup dry white wine
1 1/2 cups Intense Natural Chicken Stock, warm
1 litre container Serious Mushroom Soup, warm
1/2 cup frozen peas *
1/4 cup fresh Italian parsley, finely chopped
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1 tbsp butter
In a large sauté pan, cook the bacon until crispy. If not using bacon, warm the olive oil and 1 tablespoon butter over medium heat. Add the onion and celery; cook until translucent and tender.
Add the rice and cook, stirring constantly until the rice is slightly toasted (about 5 minutes), then add the wine.
Once the wine is absorbed, add the warm chicken stock, one ladle-full at a time, stirring frequently after each addition until most of the liquid has been absorbed.
Add the mushroom soup, one ladle-full at a time, stirring after each addition, until all of the soup has been added to the risotto. Add the frozen peas and continue stirring until most of the soup has been absorbed.
Turn off the heat then stir in the parsley, grated Parmesan cheese and butter. Cover with a lid and let rest for 5-10 minutes. Serve with more freshly grated Parmesan cheese.