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Risotto

    from Mastering Microwave Cookery by Cone and Snyder

Makes 4 to 6 servings. Begin 25 to 30 minutes before serving. Cooking time 16 to 21 minutes.

Risotto is a shimmering Italian dish made with Arborio or short-grain rice. It is cooked until al dente, or with a slight bite, and the microwave method will be 15 minutes of carefree cooking, compared to the normal 45 minutes of constant stirring on top of the stove; the cheese melted into the butter provides the creamy coating.

  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1-3/4 cups chicken broth or stock
  • 1 cup Arborio, short-grain, or converted rice
  • 1/4 cup Parmesan cheese

In a 3-quart casserole combine the butter, garlic and onion. Cook on HIGH (100%) for 2 to 3 minutes, or until the onion is tender. Set aside.

Pour the broth into a 2-cup glass measure. Cook uncovred on HIGH (100%) or until heated but not boiling.

Meanwhile, stir the rice into the onions and butter, coating every grain. Stir in the warm broth. Cover tightly and cook on HIGH (100%) for 4 to 6 minutes, or until boiling. Cook on MEDIUM (50%) for 8 to 10 minutes more, or unitl the rice swells and almost all the liquid is absorbed. Stir in the cheese. Cover again and let stand 5 minutes.

Variations:

Risotto with Saffron: Add 1/4 teaspoon crushed saffrom threads or 1/8 teaspoon powdered saffron.

Risotto with Mushrooms: During standing time, combine 1/2 pound mushrooms, sliced, and 1 tablespoon butter in a 1-quart casserole. Cook, uncovered, on HIGH (100%) for 2 minutes, or until tender. Stir into the rice or spoon over the rice before serving.

There are many more things you can do with risotto! Add vegetables (especially peas), herbs, chicken, or whatever sounds good to you!

 

Recipe from Mastering Microwave Cookery (1986)by Marcia Cone and Thelma Snyder. Published by Simon and Schuster, New York, NY.