Magical risotto!

When Marilena Barbieri told me in Padova that she could make [good] risotto in her microwave oven, I was quite skeptical, both because I avoid using the microwave for cooking and because risotto is one of my favourite dishes! (Did I ever mention this outworldly risotto di seppie a la Veneziana that was so good it was almost a desert, served at an outrageous price at the Hostaria da Franz in Venezia!) However, Marilena sent me her recipe and I tried it last week. Now, I have to acknowledge that it is an excellent recipe, to the point that I will use it in the future (as long as my kids do not get tired of it, as happened with fajitas, crumbles and quiches in the past years…). Here is the core of Marilena’s recipe:

2 deciliters/cups hot chicken or vegetable broth/stock (or soup cube)
1 deciliter/cup arborio rice
1/2 teaspoon salt
chopped onion
risotto ingredients (e.g. minced vegetables or truffle bits)
oil or butter

Start with oil or butter and chopped onion in a covered bowl. Put in the microwave for 2 minutes. Add the other ingredients. Cover and put in the microwave for 2 additional minutes (or more, depending on the kind of vegetable you add). Then add broth, rice and cook at 750W for 3 minutes, then at 350W for 10 additional minutes. Stir only at the end. If the risotto looks too liquid, keep cooking one minute at a time until it tastes al dente.

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