"Peter Aitken" > ha scritto nel messaggio
...
> "Dee Randall" > wrote in message
> ...
>
>> I've not done in the microwave, but to me it would be about the same as
>> making it in a rice cooker.
>> I hope poster will post the oven method, as I have made polenta in the
>> oven and it is good. Stirring once.
>> Dee Dee
>>
>
> It's a mistake to think that risotto in the MW is just another cooking
> method. There's something about the way that microwaves interact with the
> starch in the rice that allows this method to duplicate the creamy results
> of the traditional stovetop method. The oven will *not* give the same
> result. The recipe is below
>
> --
> Peter Aitken
>
>
>
> 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.)
>
This phase takes 10 minutes.
>
>
> 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.)

This are other 18 minutes. So we are at 28 minutes of cooking (Too much,
IMHO).
>
>
>
> 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.

With the five minutes of standing, the rice continue to cook and we have a
total time of 33 minutes!!!!!

In 33 minutes , my risotto is cooked and eaten
Cheers
Pandora