Recipe: Basic Microwave Risotto

BASIC MICROWAVE RISOTTO

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup (about 1/4 pound) minced yellow onion
1 cup Arborio rice
3 cups chicken broth
Kosher salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese (optional)

Heat butter and oil in a 10-inch quiche pan, deep pie dish or an 11x8 1/2-by-2-inch dish, uncovered, at 100 percent power for 2 minutes.

Add the onion, and stir to coat. Cook uncovered at 100 percent for 4 minutes.

Add rice and stir to coat. Cook uncovered for 4 minutes more. (If using a small or less powerful oven, cook onion for 7 minutes; add rice and cook for 7 minutes more.)

Stir in broth. Cook uncovered at 100 percent for 9 minutes.

Stir well and cook for 9 minutes more. (If using a small or less-powerful oven, cook for 12 minutes, stir and cook for 12 minutes more.)

Remove from oven. Let stand, uncovered, for 5 minutes to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and Parmesan cheese, if desired.

Makes3 first-course servings or 6 side-dish servings.
Source: Microwave Gourmet by Barbara Kafka