Mushroom And Dill Risotto

1. 1

   Heat olive oil in a medium size heavy-bottom pot, over medium high heat. Add onion, mushrooms and saute for 7-10 minutes until the onions are soft and mushrooms have browned. Remove from the pan, and set aside.

2. 2

   Bring chicken broth to a boil, lower to the heat, and keep the broth at a low simmer.

3. 3

   Add rice to the medium size pot (where you cooked onions and mushrooms). If needed, add more olive oil. Toast rice in oil for 3-5 minutes, stirring occasionally. Add the wine and cook until the wine evaporates.

4. 4

   Time to add the hot broth! (You really do want it hot - that will help the risotto to cook more evenly and quicker). Add only about 1 cup of broth at a time, waiting until the liquid almost evaporates before the next addition.

5. 5

   Test the rice - taste it. You want it to remain its bite, but not be crunchy. Don't feel like you have to use all of the broth.

6. 6

   Once you are happy with the risotto consistency, add the mushrooms, cheese and dill. Taste and adjust the seasoning with salt and pepper. Serve immediately!

No additional tips available.