Risotto Milanese
The traditional preparation of this luscious rice dish always pleases a crowd but rarely pleases the chef. Made the old-fashioned way, risotto requires laboring over a steamy stove without pause for nearly an hour as you stir ladlefuls of hot broth into the rice one by one and wait for the liquid to be absorbed. Our much simpler strategy puts the microwave to work, shaving a whopping 45 minutes off your active time and reducing the constant stirring to just a few strokes.
Equipment
Ingrediënten
6 main-dish servings
- 1 carton 32 ounces chicken broth
- 1¼ cups water
- ½ cup dry white wine
- ¼ teaspoon crushed saffron threads
- 1 tablespoon butter or margarine
- 1 tablespoon olive oil
- 1 small onion minced
- 2 cups arborio or carnaroli rice italian short-grain rice
- ⅓ cup freshly grated parmesan cheese plus additional for serving
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructies
- In saucepan, heat broth, water, wine, and saffron to boiling.
- Meanwhile, in microwave-safe 4-quart bowl, combine butter, oil, and onion.
- Cook, uncovered, in microwave on High for 2 minutes or until onion softens.
- Add rice and stir to coat; cook, uncovered, on High for 1 minute.
- Stir hot broth mixture into rice mixture.
- Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 16 to 18 minutes or until most liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.
- Do not overcook; mixture will look loose but will thicken to proper creamy consistency after cooking.
- Stir in ⅓ cup Parmesan, salt, and pepper.
- Serve with additional Parmesan.
Nutritional Information
Calories: 355 kcal
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