 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
REC: Microwave Risotto With Peas and Parmigiano-Reggiano Ch
On Sep 16, 3:30*pm, Nomen Nescio > wrote:
> Microwave Risotto With Peas and Parmigiano-Reggiano Cheese > > Ingredients: > > 5 cups chicken broth > 1 cup white wine > 1 tablespoon garlic powder > 1 tablespoon onion powder > 1/4 teaspoon white pepper > 6 tablespoons olive oil > 3/4 cup yellow onion, diced > 1 tablespoon garlic, crushed > 1 1/2 cups white rice, Calrose medium grain > 1/4 teaspoon table salt (to taste) > 10 ounces frozen peas, thawed > 1 cup parmigiano-reggiano cheese, freshly grated > > Directions: > > This recipe is gauged for a 1500-watt microwave. > > 1.In a 3-qt sauce pan, bring chicken broth, white wine, > garlic powder, onion powder and white pepper to a simmer. Stir well and keep simmering until needed. > > 2.In a 2-1/2-qt covered microwave casserole dish, microwave > *olive oil for 2-minutes. > > 3.Add yellow onion and crushed garlic, stir well and > microwave covered for 4-minutes. > > 4.Add rice, stir well, until rice is coated in olive oil > and microwave covered for 4-minutes. > > 5.Add 5 cups of the simmering chicken broth to rice mixture, > *stir well and microwave, covered, for 8-minutes. > > 6.Stir well, and microwave covered for 8-more minutes. > > 7.Add remaining cup of chicken broth, peas and salt > to taste, stir well again and microwave covered for > a final 8-minutes. > > 8.Check to see if risotto is done. If risotto is done, > serve as suggested below. If risotto is not quite done, > add 1/2 hot water, stir well and microwave, covered, > for 2 to 3 additional minutes. > > 9.Stir in 3/4 cup Parmigiano-Reggiano cheese. Spoon the > risotto into the center of each serving dish and sprinkle > with the remaining cheese. > > Comments: > > I’ve made risotto by the traditional method (in a pan on > the stove top, stirring for 1/2 hour adding a 1/2-cup of > broth at a time) and by this microwave method. I can’t > tell the difference of the final result. So this is the > only way I make risotto now. > > This is a good recipe for > those who have physical challenges and can’t stir regular > risotto for half an hour. Let the microwave do the work > for you and eliminate most of the stirring. > > Just make sure > to use a medium grain rice. I have best results with > Calrose rice. Long grain doesn’t work well because it has > less of the starch that creates the creamy texture of > risotto. > > -The Anonymous Cook Good. |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Parmigiano-Reggiano | General Cooking | |||
| parmigiano reggiano | General Cooking | |||
| Parmigiano-Reggiano | General Cooking | |||
| Microwave Risotto With Peas and Parmigiano-Reggiano Cheese | Recipes (moderated) | |||
| Microwave Risotto With Peas and Parmigiano-Reggiano Ch | General Cooking | |||
Linear Mode
