Mushroom Porcini Risotto

First, place dried mushrooms into a small bowl and submerge them in hot water; allow to rehydrate for 10 minutes.

Next, carefully lift the mushrooms out of the water with a slotted spoon and gently pat them dry using paper towels, removing excess moisture.

Now, chop the rehydrated mushrooms and set them aside for later use.

Then, pour a generous amount of cream of mushroom soup into a bowl and gradually whisk in boiling water until the mixture is smooth but still retains some body.

In a saucepan over medium heat, gently bring the stock to a gentle simmer, allowing it to warm through.

In a large pot over medium heat, melt butter and olive oil together; then stir in chopped onion, minced garlic, and the rehydrated mushrooms; cook for approximately 3 minutes.

Gradually whisk in cooked rice, stirring constantly to coat the rice evenly with oil. Season with salt and pepper to taste.

Stir in dried thyme and basil leaves according to your preference.

Now, pour the mushroom soup mixture into the pot with the rice and onions; stir until the ingredients are well combined.

Gradually add 1/3 of the stock, stirring constantly until the liquid is absorbed. Continue to stir in the stock 1 cup at a time, allowing each portion to be fully absorbed before adding the next. This process should take approximately 20 minutes, at which point all the stock will have been absorbed and the rice will be tender but still retain some firmness to the bite.