Shrimp and Chili Risotto (microwave)
rec.food.cooking/Ina Bechhoefer/1997
Source: The Washington Post
Servings: 4

This is an unorthodox recipe for risotto because it uses a microwave,
but it works--is foolproof and tastes wonderful:

1 1/4 cups arborio rice
1/2 cup dry white wine
1 1/2 cups chicken stock -- defatted
1 hot chili peppers -- dried
2 tsp olive oil
2 cloves garlic -- minced
1 lb jumbo shrimp -- peel & devein
1 tsp chili powder
1/4 cup skim milk mozzarella cheese -- grated
2 tbsp salsa -- tomato-based
3 whole scallions -- minced
2 tbsp coriander leaves -- chopped (or parsley)

Combine the rice, wine, stock and chili pepper in a large casserole dish. Cover and microwave on full power until liquid boils, about 5 minutes or longer. Stir, cover again, and then continue to microwave on medium power until all the liquid has been absorbed, about 8 1/2 minutes.

Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Toss in the garlic, shrimp and chili powder and saute until the shrimp are pink and beginning to curl, about 3 minutes.

When the risotto is out of the microwave, swirl in the shrimp mixture, cheese, salsa and scallions. Cover and let sit for 5 minutes. Serve warm, sprinkled with the cilantro.

Note: Depending upon the power of your microwave, you may have to cook rice longer.