"Nomen Nescio" > wrote in message
...
> 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
<snip instructions>
> 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.

I'm curious, why the medium grain Calrose and not the traditional arborio?
Have you tried it with arborio?

TammyM (no idea what is the wattage of my ancient microwave)