Mushroom and Dill Risotto
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.
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.
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.