Impossible microwave risotto

Yield: 2 Servings

Measure Ingredient
1 teaspoon Unsalted butter
1 teaspoon Olive oil
2 tablespoons Minced onions
1 Clove garlic; minced
¼ cup Arborio rice
1 cup Chicken broth
¼ cup Dry white wine
Salt and pepper; to taste
3 Of the following optional ingredients:
4 ounces Cooked; sliced artichoke hearts (fresh or canned) or-
4 ounces Cooked and drained diced bell pepper -or-
4 ounces Cooked and drained sliced mushrooms -and-
2 ounces Minced sun dried tomatoes (reconstituted in water or oil) -or-
2 ounces Minced oil cured olives (greek/calamata may substitute) -or-
2 ounces Minced anchovies (may be soaked in milk 15 minutes to mellow flavor) -or-
2 ounces 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, sliced artichoke hearts (fresh or canned), cooked and drained diced bell pepper, or cooked and drained sliced 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@... (LISA BEGLINGER)

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