Microwave Risotto

[Jim Dixon]

Microwave Risotto

Serves 4 as Side.

From the Risotto Thread:

This isn’t really much faster than stovetop cooking, but it requires a lot less stirring. It is important to stir well between cooking sessions to release the starchy coating from the rice grains. I’ve included my own labor-saving microwave convention of always using a single numeral for cooking times (66, 99, 2:22, etc).

• 2 T olive oil, butter, or combination
  
• 1 T chopped garlic, shallot, or onion (can be increased for onion)
  
• 1 c risotto rice (superfino Arborio, Carnaroli, Vialone nano, or other short-grained Italian-style rice)
  
• 1 c white wine (something you’d drink, reasonably dry)
  
• 3 c hot water or stock, plus more as needed
  
• salt
  
• Parmigiano Reggianno cheese, freshly grated
  

Combine fat and garlic (or shallot or onion) in microwave bowl. Cook on high 99 seconds

Add rice, cook another 99 seconds

Add some salt and the wine, stir for 30 seconds, cook for 2 minutes, 22 seconds, stir for 30 seconds

Add 1 c water (or stock), cook 3 minutes, 33 seconds, stir for 30 seconds

Continue to add liquid, cook, and stir until rice reaches desirable al dente state (typically about 15-20 minutes total of cooking, sometimes more).

Add one last quarter cup or so of liquid and stir. jiggle the bowl. You want to see what the Italians call all’onda, the wave. The finished risotto should not be too runny or too stiff, but exhibit some movement when the bowl is jiggled.

Stir in cheese. Adjust salt. Eat immediately

Keywords: Rice, Italian

( RG334 )