Mushroom and Dill Risotto
By: Sheri Wetherell
Published: Thursday, May 19, 2011 - 10:56am

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
4 cups chicken broth
1 cup arborio rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese
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!