Yield: 2 Servings
|1 teaspoon||Olive oil|
|4 tablespoons||Yellow onion; minced|
|½ cup||Arborio rice|
|1½ cup||Chicken broth|
|1 ounce||Parmesan cheese; grated|
|Black pepper; to taste|
1) In a 9-inch 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, 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 Times--Barbara Kafka Posted to EAT-L Digest by Deborah Kirwan <dkkirwan@...> on Feb 4, 1998