A while back I posted my recipe for The Perfect Risotto. It comes out perfect every time. However, it is a food of love and you do have to devote some time to coaxing out the perfect texture. I tend to make this on Sundays, when I have the time to show it the proper love. But sometimes, a girl just wants risotto on a weeknight.
This recipe promised me that I could have a creamy, flavorful risotto without all of the hand-on time of my traditional recipe.
Compliments of It’s a Keeper
1/2 cup onion, finely chopped
2 Tbsp butter
1 Tbsp olive oil
1 garlic clove, minced
1 cup uncooked Arborio rice (short-grain)
2 3/4 cups chicken broth
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup chicken stock
Salt and pepper to taste
Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. Do not vent. Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp at a time, if necessary, for desired consistency. Season with salt and pepper to taste, and serve immediately.
Is It a Keeper?
This risotto was pretty good, considering it was cooked in a microwave. I think that was the most action my microwave saw in a long time! It was creamy and al dente and pretty flavorful. I did add a little bit of cream at the end — just to kick up the creaminess.
It’s not exactly the same as traditional risotto but it will satisfy my weeknight craving! It’s a keeper in my book!
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