The day I came up with this spin on the classic Italian rice dish ~ Mushroom Risotto ~ I had some leftover cooked white rice sitting in my fridge, a craving for something Italian, and a hungry tummy that wanted fed...NOW. So, I hit the pantry and threw this delicious meal together in well under 10 minutes. It's quite a bit quicker than a traditional risotto, with just as much flavor as many of the restaurant versions that I've ordered over the years, it's definitely cheaper than what the restaurants charge, and it doesn't take too long to make. Gotta love that.
I created this creamy, dreamy concoction by ~ heating the leftover cooked rice (about 3 1/2 cups) with 3/4 of a can of condensed cream of mushroom soup; a small can of sliced mushrooms with their juice; 1/3 cup grated Parmesan cheese; splash of white wine; fresh ground pepper and dried basil. I stirred it all together, added a little bit of water and it all began to take on the classic 'creaminess' of a traditional risotto. The rice still had the correct firmness, and it was made without all the stirring fuss. Cool! Now that I know the secret of how to make this flavorful rice dish so quickly and easily, I think my leftover rice has finally met its match. :)