Pandora wrote:
> "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.

14, actually.

>
>>
>>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).

18 +14 =32
>
>>
>>
>>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.
>
>
32 + 5 =37

> 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

same here



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