Submitted By: DishyDelishy
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2 1/4 cups broth, chicken, fat-free, salt-free
1/4 cup mustard, dry, such as Chinese tree ear, shiitake, prcini, or morels
1 tablespoon oil, olive
1 cup onions, finely chopped
1 cloves garlic, minced
3/4 cup rice, arborio
1/4 cup wine, dry white
1/4 cup cheese, grated Parmesan, or grated Romano
Combine the broth and mushrooms in a saucepan. Bring to a boil; reduce the heat and simmer uncovered 10 minutes, or until the mushrooms have softened.
Remove the mushrooms with a slotted spoon; chop and reserve. Keep the broth warm over low heat.
Heat the oil in a large skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the rice, saute 1 minute.
Add the wine to the rice mixture and simmer until the wine is absorbed. Add the reserved broth, 1/2 cup at a time, maintaining a simmer so that the rice absorbs the broth mixture slowly. Stir often.
When the rice has absorbed most of the broth (about 25 minutes), stir in the mushrooms and heat through. Continue to add the remaining broth 1/4 cup at a time, stirring often, until the rice is creamy and the grains are slightly firm in the center.
Sprinkle with cheese and serve immediately.