On Thu 11 May 2006 09:03:21p, Thus Spake Zarathustra, or was it sf?
Quoted message said:Bob Terwilliger said:
Do you have Peter Aitken killfiled or something? He has often stated
that microwave risotto is fully the equal of stovetop risotto, and the
lengthy stirring isn't necessary.
I don't have him KFed but I haven't noticed him in a while and I don't
remember him ever commenting on microwave risotto.
This is what Peter wrote on Thurs, Jul 21 2005 5:38 am
....In response to a thread about whether good risotto can be made in the
microwave, I am posting this recipe from Microwave Gourmet by Barbara
Kafka. Please note the following:
1) The recipe is not foolproof. For ideal results you will need to make
adjustments in amount of liquid and cooking time to suit the rice, your
oven, and your personal preferences.
2) The recipe is from the time when 750 watt was about the maximum power
available. If your MW is more powerful you may find things browning in step
1 and you do not want this. Cook at a lower power - perhaps 70%.
3) The times in step 2 also depend on the power of your oven and the temp
of
the broth when added. I do the stirring after the broth has come to a boil
for a few minutes. The final cooking should be until most but not all the
liquid has been absorbed. The surface of the rice will be exposed and
bubbly.
4) I find 2 tsp of salt to be too much. With normally salty broth and the
cheese I find that no added salt is usually OK, or just a little bit at the
end.
BASIC RISOTTO
The very idosyncracy of the MW that makes it generally unsuited for cooking
starchy dishes makes it ideal for risotto. Starch absorbs liquid slowly in
the MW and absorbs too much, just what you want for this dish.
Serves 3 as a first course, 6 as a side dish
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced yellow onion
1 cup arborio rice, unwashed (or carnaroli)
3 cups Chicken Broth, heated
2 tsp kosher salt
Freshly ground black pepper
Freshly grated Parmesan cheese
1. Heat butter and oil in a 10-inch quiche dish, uncovered, at 100% for 2
minutes. Add onions and stir to coat. Cook, uncovered, at 100% for 4
minutes. Add rice and stir to coat. Cook, uncovered, for 4 minutes more.
(If
using a small oven, cook onions for 7
minutes; add rice and cook for 7 minutes more.)
2. Stir in broth. Cook, uncovered, at 100% for 9 minutes. Stir well and
cook
for 9 minutes more. (If using a small oven, cook for 12 minutes, stir and
cook for 12 minutes more.)
3. Remove from oven. If creamier risotto is desired add 1/4c additional hot
broth. Let stand, uncovered, for 5 minutes to let rice absorb remaining
liquid, stirring several times. Stir in salt, pepper and Parmesan cheese,
if
desired.
--
Wayne Boatwright @¿@¬
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