microwave risotto

chia's Note:

this is from barbara kafka's "microwave gourmet". i make it often, it's so easy. no stirring like the traditional recipe. add an extra cup of water if you like yours creamier.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 cup arborio rice
• 4 cups chicken broth
• 3 -5 saffron strands
• salt and pepper
• grated parmesan cheese (optional)

Directions:

1. heat butter and oil in pie dish, uncovered for 2 minutes on hi.
2. add onion, stir, cook for 4 minutes on hi.
3. stir in rice to coat, cook 4 minutes on hi.
4. mix saffron into broth, add to rice, cook on hi for 9 minutes.
5. stir and cook on hi for 9 minutes more.
6. let sit for a few mins, add salt, pepper and cheese.

Reviews

[Roseflr]

My microwave is a powerful one and the onions burned during the first steps. And all this liquid wouldn't fit into a pie plate, so I used a casserole dish. Then after the two 9 minute cooking steps, it was still very soupy, so I added another 5 minutes. It came out dark brown and gummy, not really the way risotto should look. But the flavor was still good. I was making for myself, so I was happy, but if it had been for company, I'd have been disappointed.

[Frustratedchef]

This is an excellant recipe! I do have to adjust the cooking time for the onions. I use shallots in place of the onions. I also add rosemary and marsala wine--no saffron. I served this with braised lamb shanks and it was a definite hit. T

[duonyte]

This is a recipe I kept meaning to post, as I could never find the book when I wanted to make it - how great to find it already posted. Borrow the book from the library for conversions to different quantities and also for some tasty variations. I'm looking forward to lunch tomorrow.