Risotto novice

biig said:

Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

Reheated risotto loses consistancy, lacking the mouth feel that risotto
right off the stove has. I have no idea how it freezes, having never
attempted it. Some make it in a pressure cooker to avoid the long
stirring time. I'll eat leftover risotto, typically for breakfast, but
it just isn't the same.

Jessica

biig said:

Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

I don't know much about reheating it (I have done it but it never tasted
as good on the first day). However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.

jake said:

However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

I have a recipe for Oven-baked risotto which works very well - not as
authentic or quite the same as proper risotto, but may be worth
consideration especially if you are making large amounts. If you would like
details, I'll post.

This recipe does reheat well, it comes from a recipe book which recommends
making double the amount and using what's left over to stuff bell peppers
the next day.
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

"EastneyEnder" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jake said:

However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

I have a recipe for Oven-baked risotto which works very well - not as
authentic or quite the same as proper risotto, but may be worth
consideration especially if you are making large amounts. If you would
like
details, I'll post.

This recipe does reheat well, it comes from a recipe book which recommends
making double the amount and using what's left over to stuff bell peppers
the next day.
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

Thank you, Sue, for your offer. I would like you to post your recipe.
Dee Dee

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

I don't know much about reheating it (I have done it but it never tasted
as good on the first day). However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop variety.
Search past messages in this group for info and recipe.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

biig said:

Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

personally, I've never ever had good luck with any sort of leftover risotto. I
love it, I don't make it too often but when I do it's worth it (even if it is
a pain).

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

I don't know much about reheating it (I have done it but it never tasted
as good on the first day). However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop variety.
Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same cooking
time of the "stovetopo variety". Don't you think so?
Pandora

Quoted message said:

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig wrote:
> Has anyone frozen or reheated risotto? I would like to make a
> large
> batch so we can have it several times without standing at the stove
> so long each time...Thanks...Sharon

I don't know much about reheating it (I have done it but it never
tasted as good on the first day). However, there might be ways to
reduce your time at the stove. More and more often, I hear you don't
need to stir *constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop
variety. Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same
cooking time of the "stovetopo variety". Don't you think so?
Pandora

Some people seem to prefer it because there is little or no stirring
involved and all liquid is added at once.

I haven't tried, but I don't see how you could get the same creamy yet al
dente texture as with the traditional method.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I don't see the utility to make a risotto in MW: it takes the same cooking
time of the "stovetopo variety". Don't you think so?
Pandora

Quoted message said:

You don't have to stir.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...
> biig wrote:
>> Has anyone frozen or reheated risotto? I would like to make a
>> large
>> batch so we can have it several times without standing at the stove
>> so long each time...Thanks...Sharon
>
> I don't know much about reheating it (I have done it but it never
> tasted as good on the first day). However, there might be ways to
> reduce your time at the stove. More and more often, I hear you don't
> need to stir *constantly*. It's okay to not stir it much at all.
>
> And maybe it woudl work to cook a large batch and *just before* it is
> truly vooked, take it the part you want to reserve. So that reheating
> equates finishing cooking it, rather than overcooking. But I've never
> done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop
variety. Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same
cooking time of the "stovetopo variety". Don't you think so?
Pandora

Some people seem to prefer it because there is little or no stirring
involved and all liquid is added at once.

I haven't tried, but I don't see how you could get the same creamy yet al
dente texture as with the traditional method.

--
Wayne Boatwright *¿*

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

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.)

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.)

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.

Wayne Boatwright said:

On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"jake" <[email hidden]> wrote in message
news:[email hidden]...
> biig wrote:
>> Has anyone frozen or reheated risotto? I would like to make a
>> large
>> batch so we can have it several times without standing at the stove
>> so long each time...Thanks...Sharon
>
> I don't know much about reheating it (I have done it but it never
> tasted as good on the first day). However, there might be ways to
> reduce your time at the stove. More and more often, I hear you don't
> need to stir *constantly*. It's okay to not stir it much at all.
>
> And maybe it woudl work to cook a large batch and *just before* it is
> truly vooked, take it the part you want to reserve. So that reheating
> equates finishing cooking it, rather than overcooking. But I've never
> done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop
variety. Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same
cooking time of the "stovetopo variety". Don't you think so?
Pandora

Some people seem to prefer it because there is little or no stirring
involved and all liquid is added at once.

I haven't tried, but I don't see how you could get the same creamy yet al
dente texture as with the traditional method.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Thanks to all who replied. I may try the micro version, but I'll do
the stove top version first....Sharon

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.)

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.)

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.

Thanks, Peter for the great instructions. I've hesitated making Risotto in
the MW even though I had the recipe. Now I'll try it for sure.
Audrey

biig said:

Thanks to all who replied. I may try the micro version, but I'll do
the stove top version first....Sharon

Glad to hear it. Risotto made the stovetop way is not the chore some
seem to think. You do not have to stir constantly. Just a quick one
when you add each new infusion of liquid, and then a couple times
during its absorption. It's plenty forgiving enough to allow you to
get on with the rest of the dinner preparation. And you have absolute
control when it's right there in front of you all the time. The only
caution I would give you is to be sure the heat is not too high--just a
nice gentle bubbling. Oh, and the classic step of making a little
white wine your first liquid infusion seems to be a good idea.

Once you've done it a few times I think you'll find it easier than the
microwave method. I'm sure it works as Peter describes, but the
description makes it sound trickier than the normal way to me. -aem

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I don't see the utility to make a risotto in MW: it takes the same
cooking time of the "stovetopo variety". Don't you think so?
Pandora

Quoted message said:

You don't have to stir.

Oh! i thought you were speaking only of the boiled rice?
In your case, I have never tried to make risotto in MW. I don't know if it
come good as the fire one. And another thing: how do you know how much
water you have to put inside? The risk is you put too much water !
Cheers
Pandora

Quoted message said:

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

Quoted message said:

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).

Quoted message said:

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

Pandora said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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.

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

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

Quoted message said:

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 🙂

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

"biig" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Wayne Boatwright said:

On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?

Quoted message said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
> "jake" <[email hidden]> wrote in message
> news:[email hidden]...
>> biig wrote:
>>> Has anyone frozen or reheated risotto? I would like to make a
>>> large
>>> batch so we can have it several times without standing at the stove
>>> so long each time...Thanks...Sharon
>>
>> I don't know much about reheating it (I have done it but it never
>> tasted as good on the first day). However, there might be ways to
>> reduce your time at the stove. More and more often, I hear you don't
>> need to stir *constantly*. It's okay to not stir it much at all.
>>
>> And maybe it woudl work to cook a large batch and *just before* it
>> is
>> truly vooked, take it the part you want to reserve. So that reheating
>> equates finishing cooking it, rather than overcooking. But I've
>> never
>> done that. Might eb worth an experiment, though.
>
> Microwave risotto is easy and every bit as good as the stovetop
> variety. Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same
cooking time of the "stovetopo variety". Don't you think so?
Pandora

Some people seem to prefer it because there is little or no stirring
involved and all liquid is added at once.

I haven't tried, but I don't see how you could get the same creamy yet al
dente texture as with the traditional method.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Thanks to all who replied. I may try the micro version, but I'll do
the stove top version first....Sharon

This is a very good decision 🙂
Cheers
Pandora

"sarah bennett" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

"Peter Aitken" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
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>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.

Why 14? They are 10: 2 for butter; 4 for onions; 4 for rice = 10

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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

Sorry 18+10 = 28 if mathemathics is not an opinion 🙂

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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

OKKKKK!!! You know what I'm thinking.....

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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 🙂

No! is not the same for you!!!!! You eat it after 37 minutes 😄DDDDDDD

What do you want to tell me: that you eat rice while is boiling at the 33rd
minute😄DDDDDDDDDDDDDDDDDDDDD
Cheers
Pandora

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--

saerah

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