Mushroom and Dill Risotto

Ingredients

1 tablespoon olive oil+ extra if needed
1 small onion or 2 shallots, diced
1 cup shiitake mushrooms, stemmed and sliced
1 cup button mushrooms, quartered
2 tablespoons chopped dill

Preparation

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

Yield:

1.0 servings

Added:

May 19, 2011

Creator:

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