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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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I've always wanted to make risotto but thought it was too much work. This is a simple version from the cookbook Midnight Snacks. Ingredients:
1 small onions or 2 shallots, chopped |
3 tablespoons extra virgin olive oil or 3 tablespoons butter |
1 cup arborio rice |
3 cups chicken stock |
1/2 cup grated parmigiano-reggiano cheese |
salt & freshly ground black pepper, to taste |
minced fresh herbs (optional) or butter (optional) or milk (optional) or cream (optional) |
Directions:
1. In a microwave safe bowl, combine the chopped onion and shortening. Microwave on high for 4 minutes, stirring once after 2 minutes.
2. Add the rice and stir to coat the grains with the oil. Microwave on high for 4 more minutes.
3. Add the chicken broth and return bowl to microwave. Cook the rice on high for 18 minutes, stirring once half way through. Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.
4. Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
5. Add the cheese. Add salt and pepper to taste.
6. Before serving, you may add whatever mined herbs you like, swirl in a pat or butter, or some milk or cream if you like a creamier risotto.
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