Prep 5 mins
Cook 25 mins
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.
- 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)
- heat butter and oil in pie dish, uncovered for 2 minutes on hi.
- add onion, stir, cook for 4 minutes on hi.
- stir in rice to coat, cook 4 minutes on hi.
- mix saffron into broth, add to rice, cook on hi for 9 minutes.
- stir and cook on hi for 9 minutes more.
- let sit for a few mins, add salt, pepper and cheese.
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.
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
This recipe does not work as written here skip it and find another that works better... there are several out there.... some of the rice was scorched after that step and after the 9 minutes it was still soup.... cooked for another 10 minutes before all the broth was absorbed... at that point is was just flavorful rice... not creamy like risotto this recipe is a fail!