On Tue, 24 May 2005 14:06:01 GMT, "Peter Aitken"
> wrote:

>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 amunt 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.



I made this recipe in a 13" x 7" x 2" pyrex dish using a 1,500 watt
microwave.

I followed your instructions, cutting power to 70% and this recipe
turned out perfect. This is a real easy way to make risotto.

I'll be making this again in the future.

Thanks.



Rusty