Saturday, September 18, 2010

Express risotto

Arborio rice
Do you love risotto, but hesitate to make it because of all the time it takes to prepare over the stove? Here's a recipe to do it in the microwave. It still takes at least 20 minutes, but you'll have most of the time to prepare other parts of your dinner while it cooks.

Microwave risotto
4 servings

1 tablespoon olive oil
3 shallots or one small onion, finely chopped
1 large garlic clove, peeled and minced
1 cup Arborio rice
2 cups chicken or vegetable broth
1/2 cup dry vermouth
4 tablespoons freshly grated Parmesan cheese

Stir together the oil, garlic and rice in a medium glass bowl, and microwave, uncovered, for 3 minutes
Mix in the broth and wine, cover, and microwave for 16 minutes. Stir to see if broth is absorbed and risotto is creamy. If it's still too wet, microwave for another 2 to 5 minutes, then stir in the Parmesan cheese and serve. If it's too dry when you check it and the grains are still firm, add a little broth and return to the microwave for a couple of minutes before adding the cheese.
You can stir in other vegetables or meat, cooked, when you add the cheese.

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