Yeh, youbetcha! And it is every bit as tender and creamy and what-have-you as risotto you’ve stood over, dribbling in bits of liquid and stirring, stirring, stirring.
I have a recipe for oven baked risotto, too, which is also pretty darned nifty, but, why wouldn’t I take advantage of a method to make it in a bit under 30 minutes?
•1 tbsp butter
•1/2 cup Arborio rice
•White parts of 4 scallions, chopped
•1/8 tsp Seasoned Salt
•1-1/2 cup water or veggie stock
•1 tbsp Sherry Peppers Sauce*
•3/4 cup coconut milk
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Put the butter, the rice, and the white and light green pieces of scallion in a ‘wave safe bowl with the Seasoned Salt and, well, ‘wave on high for three minutes.
Heat the water or veggie stock and Sherry Peppers Sauce until almost boiling, then stir into the rice and scallions in the bowl.
Cover the bowl, tightly and ‘wave on high for six minutes.
Note: yeah, I used a hand-made (but ‘wave-safe) pottery bowl for this, but! As it happens, the glass lid from a Corning round casserole fits like a glove, so rummage amongst your kitchen supplies and see if you don’t have something a bit cooler than basic French White for cooking with.
Stir in the coconut milk, cover, and cook for another 10 to 13 minutes, until the rice is tender and has absorbed most of the liquid in the bowl.
Note: I would strongly suggest that you do this part in two stages, like, five minutes, then pull out and stir, and then back in the ‘wave for another five minutes, pull out and stir, and then go for another three minutes if you need to. It will help prevent boiling over and a mess on the ‘wave platter. A rimmed plate might could be a wise choice too, for resting the bowl on in the ‘wave.
In any event, your coconut risotto is now tender and tasty and waiting for those chopped basil leaves before serving.