Basic Microwave Risotto Recipes

BASIC MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes. Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes). Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes. Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

MICROWAVE MUSHROOM RISOTTO

Steps:

• Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on high (at 100 percent power) until the broth is hot but not boiling, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Let sit for 5 minutes. Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately.
• Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until all the vegetables have softened, 5 minutes in an 1,100-watt oven or 9 minutes in a 700-watt oven. (When removing the plastic, be careful to avoid the hot steam.) If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments.
• Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt. Cover and microwave on high (at 100 percent power) for 8 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto, and add the remaining 1 cup chicken broth. Cover and microwave on high (at 100 percent power) until the rice is cooked but with the faintest bite in the center, 9 minutes in an 1,100-watt oven or 15 minutes in a 700-watt oven. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth. Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top.

MICROWAVE RISOTTO

Steps:

• heat butter and oil in pie dish, uncovered for 2 minutes on hi.
• add onion, stir, cook for 4 minutes on hi.
• stir in rice to coat, cook 4 minutes on hi.
• mix saffron into broth, add to rice, cook on hi for 9 minutes.
• stir and cook on hi for 9 minutes more.
• let sit for a few mins, add salt, pepper and cheese.

SIMPLE MICROWAVE RISOTTO

Steps:

• In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
• Place vegetable broth in a second microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
• Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
• Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.