Risotto Milanese

Published: Sep 8, 2008

Yields:

Cal/Serv:

355

This luscious rice dish always pleases a crowd but rarely pleases the chef. Classically made, risotto requires laboring over a steamy stove without pause for up to 55 minutes, as you stir each ladleful of hot broth into the rice mixture only after the previous one has been absorbed. Our much simpler strategy puts the microwave to work, shaving a whopping 45 minutes off your active time and reducing the constant stirring to just a few little strokes.

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Ingredients

4 cups chicken broth
1/4 cup water
1/2 cup dry white wine
1/4 tsp. crushed saffron threads
1 Tbsp. margarine or butter
1 Tbsp. olive oil
1 small onion
2 cups Arborio or Carnaroli rice (short-grain Italian rice)
cup freshly grated Parmesan cheese
salt
pepper

For Mushroom Risotto:

8 oz. sliced cremini mushrooms
1/2 tsp. chopped fresh thyme

Directions

1. Step 1In saucepan, heat first 4 ingredients to boiling.
2. Step 2Meanwhile, in microwave-safe 4-quart bowl, combine margarine, oil, and onion. Cook, uncovered, in microwave on High 2 minutes or until onion softens. Add rice and stir to coat; cook, uncovered, on High 1 minute.
3. Step 3Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 16 to 18 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking. Do not overcook; mixture will look loose but will thicken to the proper creamy consistency after cooking.
4. Step 4Stir in 1/3 cup Parmesan and 1/2 teaspoon each salt and freshly ground pepper. Serve with Parmesan.
5. Step 5For Mushroom Risotto: Prepare Risotto Milanese but in step 1, use only 1 cup water; omit saffron. In step 2, omit oil. In step 3, while rice cooks, in 12-inch skillet, heat 1 tablespoon oil on medium. Add mushrooms, and cook 8 minutes or until tender, stirring occasionally. After rice has cooked 8 minutes, stir in mushrooms; cook 8 minutes longer. In step 4, add thyme.