Recipe - Microwave Risotto

1 teaspoon Olive oil
1 teaspoon Butter
4 tablespoon Yellow onion; minced
One half cup Arborio rice
1 One half cup Chicken broth
1 ounce Parmesan cheese; grated
Black pepper; to taste

1) In a 9inch pie pan, microwave oil and butter on high for 2 minutes. Add
onion and rice and microwave on high for 2 minutes.

2) Add the broth, and microwave on high for 16 minutes, stirring once
halfway through cooking. Stir in parmesan* and pepper. Let stand, covered,
3 minutes.

Options: Use alternative liquids (stocks, tomato juice, etc.). Add
vegetables, herbs, raw or cooked seafood or meats. Times will not change.
If you use a thicker liquid (e.g., tomato juice) use more of it. If you use
dried mushrooms, add about 2 tbsp liquid more per serving. If you use dried
herbs, add them 4 minutes before end of cooking; fresh herbs, 2 minutes
before end.

* Use a good parmesan and grate it yourself.

NOTES : A great way to make a creamy risotto without all the work.

Recipe by: New York TimesBarbara Kafka

Posted to EATL Digest by Deborah Kirwan dkkirwan@CREIGHTON.EDU on Feb
4, 1998