Recipe - Impossible Microwave Risotto

1 teaspoon Unsalted butter
1 teaspoon Olive oil
2 tablespoon Minced onions
1 Clove garlic; minced
One fourth cup Arborio rice
1 cup Chicken broth
One fourth cup Dry white wine
Salt and pepper; to taste
3 Of the following optional
ingredients:
4 ounce Cooked; cut or sliced up artichoke
hearts (fresh or canned)
or
4 ounce Cooked and drained minced
bell pepper or
4 ounce Cooked and drained cut or sliced up
mushrooms and
2 ounce Minced sun dried tomatoes
(reconstituted in water or
oil) or
2 ounce Minced oil cured olives
(greek/calamata may
substitute) or
2 ounce Minced anchovies (may be
soaked in milk 15 minutes
to mellow flavor) or
2 ounce Minced capers and
Saffron; basil or other
spice to taste.

Recipe By Barbara Kafka (adapted from book "Great Foods w/out Fuss" by
Frances McCullough & Barbara Witt, 1992, Henry Holt & Company, Inc.)

Heat butter and oil in a large soup bowl, uncovered, in the microwave oven
at 100% for 2 minutes. (More powerful microwaves may require a lower
setting.)

Add onion, garlic,and rice; stir to coat. Cook, uncovered, at 100% for 4
minutes.

Add broth, wine, and any optional ingredients. Cook, uncovered, for 6
minutes. Stir well and cook for 6 minutes more. Monitor to be certain that
liquid does not entirely cook off.

Remove from the microwave. Stir in salt and pepper and serve hot.

Optional ingredients may include 4 ounces of the following: cooked, cut or sliced up
artichoke hearts (fresh or canned), cooked and drained minced bell pepper,
or cooked and drained cut or sliced up mushrooms; and

2 ounces: minced sun dried tomatoes (reconstituted in water or oil), minced
oil cured olives (greek/calamata may substitute), minced anchovies (may be
soaked in milk 15 minutes to mellow flavor), or minced capers; and

Saffron, basil or other spice to taste.

LISAB@BDT.COM (LISA BEGLINGER)

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