Mastering Microwave Cookery by Cone and Snyder
4 to 6 servings. Begin 25 to 30 minutes before serving. Cooking
time 16 to 21 minutes.
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,
- 1 small onion, finely
- 1-3/4 cups chicken
broth or stock
- 1 cup Arborio, short-grain,
or converted rice
- 1/4 cup Parmesan
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.
broth into a 2-cup glass measure. Cook uncovred on HIGH (100%) or
until heated but not boiling.
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.
with Saffron: Add 1/4 teaspoon crushed saffrom threads or 1/8
teaspoon powdered saffron.
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.
many more things you can do with risotto! Add vegetables (especially
peas), herbs, chicken, or whatever sounds good to you!
Mastering Microwave Cookery (1986)by Marcia Cone and Thelma
Snyder. Published by Simon and Schuster, New York, NY.