"Dee Randall" > wrote in message
...

> I've not done in the microwave, but to me it would be about the same as
> making it in a rice cooker.
> I hope poster will post the oven method, as I have made polenta in the
> oven and it is good. Stirring once.
> Dee Dee
>

It's a mistake to think that risotto in the MW is just another cooking
method. There's something about the way that microwaves interact with the
starch in the rice that allows this method to duplicate the creamy results
of the traditional stovetop method. The oven will *not* give the same
result. The recipe is below

--
Peter Aitken



In response to a thread about whether good risotto can be made in the
microwave, I am posting this recipe from Microwave Gourmet by Barbara
Kafka. Please note the following:



1) The recipe is not foolproof. For ideal results you will need to make
adjustments in amount of liquid and cooking time to suit the rice, your
oven, and your personal preferences.



2) The recipe is from the time when 750 watt was about the maximum power
available. If your MW is more powerful you may find things browning in step
1 and you do not want this. Cook at a lower power - perhaps 70%.



3) The times in step 2 also depend on the power of your oven and the temp of
the broth when added. I do the stirring after the broth has come to a boil
for a few minutes. The final cooking should be until most but not all the
liquid has been absorbed. The surface of the rice will be exposed and
bubbly.



4) I find 2 tsp of salt to be too much. With normally salty broth and the
cheese I find that no added salt is usually OK, or just a little bit at the
end.



BASIC RISOTTO



The very idosyncracy of the MW that makes it generally unsuited for cooking
starchy dishes makes it ideal for risotto. Starch absorbs liquid slowly in
the MW and absorbs too much, just what you want for this dish.



Serves 3 as a first course, 6 as a side dish



2 tablespoons unsalted butter

2 tablespoons olive oil

1/2 cup minced yellow onion

1 cup arborio rice, unwashed (or carnaroli)

3 cups Chicken Broth, heated

2 tsp kosher salt

Freshly ground black pepper

Freshly grated Parmesan cheese



1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more. (If
using a small oven, cook onions for 7

minutes; add rice and cook for 7 minutes more.)



2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook
for 9 minutes more. (If using a small oven, cook for 12 minutes, stir and
cook for 12 minutes more.)



3. Remove from oven. If creamier risotto is desired add 1/4c additional hot
broth. Let stand, uncovered, for 5 minutes to let rice absorb remaining
liquid, stirring several times. Stir in salt, pepper and Parmesan cheese, if
desired.