"Wayne" > wrote in message
...
> "Peter Aitken" > wrote in
> om:
>
> > "Chris Lloyd" > wrote in message
> > news:jrAxc.678707$Pk3.291714@pd7tw1no...
> >> I would like to know what the proper risotto technique is, and what
> >> is the best rice for making risotto? I was also wondering (more than
> >> the last
> > two)
> >> what variables we can add to make the risotto more flavourfull, such
> >> as a herb n' garlic risotto ext..
> >>
> >
> > Arborio or carnaroli are generally considered ideal although there are
> > probably others. Do NOT wash the rice - this is one of the few
> > instances where washing is not desirable. You can make great risotto
> > in the microwave, every bit as good as the stovetop method and a lot
> > easier.
> >
> >
>
> Curious... What about the constant stirring?
>
> --

Here's a quote from Barbara Kafka's "The Microwave Gourmet"

"The very idiosyncracy of cooking that makes a microwave generally
unacceptible for cooking of floury dishes makes risotto work well. Starch
absorbs water slowly the MW and it absorbs too much."

In other words, the characteristics of MW cooking do the job of the
stirring.

Here's the recipe. It took me a few times to get it just right because
things like the temp of the broth, the age of the rice, and the power of the
oven make a difference.

2 TB unsalted butter
2 TB olive oil
1/2 minced yellow onion
1 c arborio rice
3 c chicken broth or broth of your choice
1 tsp salt (I find this too much)
black pepper
1/2 grated Parmesian cheese

All cooking is uncovered at 100%

Put butter and oil in a 2 quart MW pan such as a souffle dish. Heat for 2
min. Stir in onions and cook for 3 mintues. Stir in rice to coat with fat
and cook for 4 min, stirring once after 2 min. Add broth and cook for 9
minutes. Stir and cook for another 9 minutes or until almost all of the
broth is absorbed. Remove from oven and let stand 5 min. Stir in salt and
peper to taste and the cheese.


--
Peter Aitken

Remove the crap from my email address before using.