Recipe: Risotto Milanese (microwave)

Risotto Milanese (microwave)

1/2 medium onion, finely chopped
6 tbsp unsalted butter
2 cups Arborio rice or other superfino rice
1/2 cup dry white wine
5 cups chicken stock
large pinch saffron threads (no substitute)
1/2 tsp salt
3/4 cup Parmesan cheese, freshly grated

Place the onion and butter in a large bowl (or microwaveable container or Corningware) and microwave, uncovered, on HIGH for 3 minutes, or until the butter melts and the onion wilts.

Stir in the rice and microwave, uncovered, on HIGH for 3 minutes, or until the rice begins to turn translucent. Stir in the wine, stock, saffron, and salt, cover and microwave on HIGH for 15 minutes, or until boiling.

Remove the cover (take it off facing away from you), stir, and continue to microwave, uncovered, on HIGH for 12 minutes, or until the rice is cooked through but still chewy. Stir in the cheese and serve right away.

Book note: Risotto is meant to be moist, creamy and almost soupy. The starch of the rice thickens the liquid so that the grains of the rice are suspended in a saucy emulsion. The kernels should be soft but still firm and whole, never mushy.

Risotto is not a dish to stand and wait. Serve it very shortly after its ready. If there are leftovers, they prefer that you use it for a stuffing, like stuffed peppers or stuffed tomatoes where you won't notice the gluey texture.

Servings: 6
From: RisaG
Source: The Well-Filled Microwave Cookbook by Victoria Wise and Susanna Hoffman