Recipe: Basic Microwave Risotto with Variations (serves 2)

BASIC MICROWAVE RISOTTO

3 tsp. olive oil
3 tsp. butter
4 tbsp. yellow onion minced
1/2 cup Arborio rice, uncooked
1 1/2 cups chicken broth*
1 tsp kosher salt
Ground black pepper, to taste
Grated Parmesan cheese, to taste

In a 9-inch quiche dish or an 8-inch square dish (a pie plate may be used, but not a bowl), microwave oil and butter on high for 2 minutes. Add onion and rice and microwave on HIGH for 2 minutes.

Add the broth and microwave on HIGH for 16 minutes, stirring once halfway through cooking. Stir in parmesan and pepper. Let stand, covered, 3 minutes. If you like more liquid in the result, stir some in at the end.

*If you use canned broth, dilute it by about 1/3 with water to avoid over-saltiness.

VARIATIONS:
- Use alternative liquids (stocks, tomato juice, etc.). If you use a thicker liquid (e.g., tomato juice) use more of it.
- Add vegetables, herbs, raw or cooked seafood or meats. Times will not change.
- If you use dried mushrooms, add about 2 tbsp liquid more per serving.
- If you use dried herbs, add them 4 minutes before end of cooking; fresh herbs, 2 minutes before end.

Notes: Times are for 600-700 watt ovens. For 400-500 watt ovens: cook oil and butter, 4 minutes; onion and rice, 4 minutes; broth, 18 minutes, stir twice; standing time, 3-5 minutes.

Makes 2 servings
Source: Barbara Kafka, New York Times