Basic Risotto Recipe

  Italian Rice

2 T. unsalted butter
2 T. olive oil
1/2 c. minced yellow onion
1 c. arborio rice
3 c. Chicken broth
2 t. kosher salt
freshly ground black pepper
freshly grated Parmesan cheese

1. Heat butter and oil in 10-inch quiche or deep pie dish, or 11"x 8 1/2" x 2" dish, uncovered, at 100% for 2 min. Add onions and stir to coat. Cook, uncovered, at 100% for 4 min. Add rice and stir to coat. Cook, uncovered, for 4 min. more.

2. Stir in broth. Cook, uncovered, at 100% for 9 min. Stir well and cook for 9 min. more.

3. Remove from oven. Let stand, uncovered, for 5 min. to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and Parmesan cheese.

This really is good, and almost as nice as the kind you stand stirring for half an hour. I often use it when I've got lots going on the stove and don't have time for the more authentic version.

Basic Risotto

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