I wanted a little sumpin’ sumpin’ special to go with our Scallops Provençal for dinner and thought about this recipe I’d come across for making real risotto in the ‘wave in a bit under half an hour! The recipe, found at allrecipes.com, actually claims you can do it all in 20 minutes, but, let us be real here; there is (a bit of) stirring to do, and you need to gather and measure your ingredients.
Still and all, 30 minutes, while also tending to those tasty, tasty scallops, is pretty decent for real risotto…
INGREDIENTS
•3 tbsp butter
•1 clove garlic, minced
•1 cup diced onion
•8 oz sliced ‘shrooms
•1-1/2 cup stock
•1/8 tsp salt
•1 cup uncooked Arborio rice
•3/4 cup white wine
•1/4 cup grated Parmesan
•Chopped fresh parsley
Note: we liked this recipe so much I made it twice in one week, the first time using duck stock, grated Gruyère, and no ‘shrooms; and the second using chicken stock (sadly, I’d used up the last of the duck), Parm, and of course, ‘shrooms. I preferred the Gruyère, Rich the Parm; you do what you like.
In a 3 quart, ‘wave safe casserole dish combine butter, garlic and onion. Cook on high for 3 minutes.
Add stock to a ‘wave safe container and heat for two minutes – until the broth is hot but not boiling.
Add the hot stock to the casserole along with the rice and ‘shrooms, if you’re using them.
Cover and cook on high for six minutes.
Stir the white wine into the rice and cook (uncovered) on high for ten minutes – until most of the liquid has been cooked off.
Stir the cheese and parsley into the rice and serve. I also added a sprinkling of Aleppo pepper, just because.
Great risotto; perfect with those sea scallops and a nicely chilled white wine – we had a riesling.
So, start to finish, really nice scallops and risotto from scratch in just about 30 minutes.
Not bad.
Not bad at all.