Cookbook:Microwave Risotto

| Rice

Microwave risotto is made using the microwave. It requires very little stirring and turns out quite well.

Ingredients

 * 3 cups (750 ml/1.6 pints) simmering hot chicken broth
 * ½ teaspoon salt
 * 1 dash ground white or black pepper
 * 2 tablespoons butter
 * 2 tablespoons olive oil
 * ½ cup (90 g/3.2 oz) minced yellow onion
 * 1 cup (125 g/4.4 oz) uncooked medium grain rice

Procedure

 * 1) In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.
 * 2) In an oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes.
 * 3) Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes.
 * 4) Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.
 * 5) Pour simmering chicken broth into the dish and stir well. Microwave 9 minutes.
 * 6) Stir rice and chicken broth well and microwave another 9 minutes.
 * 7) If a creamier risotto is desired, add ¼ cup (60 ml) warm water, stir well and microwave for another 2 minutes.

Notes, tips, and variations

 * For a 750-watt microwave, use 100% power settings for each time interval. For 1000 or 1500-watt microwaves, use 70% power settings for each time interval.
 * As a variation, use 2½ cups (625 ml) chicken broth and ½ cup (125 ml) white wine.
 * Freshly-grated Parmesan cheese may also be added after cooking.