| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Rice |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
ts |
Butter |
| 4 |
tb |
Yellow onion; minced |
| 1/2 |
c |
Arborio rice |
| 1 1/2 |
c |
Chicken broth |
| 1 |
oz |
Parmesan cheese; grated |
|
|
Black pepper; to taste |
|
3 |
minutes. |
INSTRUCTIONS
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@CREIGHTON.EDU> on Feb
4, 1998
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