Mushroom and Dill Risotto

Risotto recipes are perfect for a filling winter warmer or as a side portion with a summer salad and plenty of fresh vegetables. The mushrooms and the dill in this recipe work wonders together. You can add whatever is in season. Making a beautiful risotto is so easy  with just little love and care.

Risotto is  much easier to make than you might think and doesn' have to use a lots of ingredients. All you need is  the correct rice and a bit of patience. Authentic Italian style risotto cooked in a slow way is worth it, and it compliments with grilled chicken very well. Check the rice by biting  into it, centre of the rice shouldn' t be hard. Fresh dill brings an additional flavor in this risotto recipe.

Ingredients:

1 1/2 cups Arborio rice

6 cups chicken broth

1 cup button mushrooms  thinly sliced

1/2 cup fresh dill, chopped

1 onion, chopped

2 tablespoons olive oil, divided

Ground black pepper to taste

1/2 cup white wine

2 tablespoons parmesan cheese

Salt

Method:

Heat olive oil in a skillet over medium heat  and fry onion for a minute, add rice and stirring well to coat with oil and cook until rice turn into golden colour. Now add wine and stirring  well until wine absorbed with rice. Now add 1/2 cup broth and stirring continuously until broth absorbed well with rice. Continue adding  1/2 cup of broth at a time and stirring continuously until liquid absorbed fully and rice is cooked, about 20 to 25 minutes. 

In another skillet, heat olive oil and fry mushrooms until tender, remove from heat and  stir in rice, add chopped dill and parmesan and stir well. Season with salt and pepper. 

In order to get beautiful creamy risotto, you have to cook patiently.