1 oz dried wild mushrooms, preferabley procini, well rinsed
2/3 c water
1 small onion, chopped
1 garlic clove, minced, optional
3 T olive oil
1 c uncooked arborio rice
2 c chicken broth
chopped fresh parsley for garnish
1/2 c grated parmesan cheese
Soak the dried mushrooms in the water for 15 minutes. Drain teh mushrooms, reserving the liquid. Rinse the mushrooms again in runnint water and pat dry with paper towels. Combine the mushrooms, onion, garlic, and olive oil in a microwave-safe dish. Microwave, covered, on high for 1-2 minuts or until the onion is tender. Stir in the rice. Add the chicken browth and reserved liquid. Microwave on Med for 20 minutes or until most of the liquid is absorbed. Stir in the parmesan. Let stand for 5 minutes before serving. Garnish with chopped parsley.
VARIATIONS- FOR THE FOLLOWING VARIATIONS OMIT THE MUSHROOMS IN THE RECIPE ABOVE.
Risotto Milanese, stir 1/4 t saffron threads into the broth. Add the remaining ingredients.
Risotto with Pesto, stir 1/2 c Perfect Pesto (recipe in cookbook) into the cooked risotto or use store bought pesto with 1/4 c chopped fresh parsley. Sprinkle with additional grated parmesan cheese.
Risotto con Pieslli Verdi (with green peas), place 8 oz frozen green peas in a bowl covered with plastic wrap while the risotto is being microwaved. As soon as the risotto is finished, remove from teh oven and microwave the peas until hot. Mash 1/3 of the peas and stir into the risotto with the remaining whole peas. Adjust the seasonings and sprinkle with additional grated parmesan cheese.
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