Microwave Risotto Method Is Extraordinary
From
| May 13, 2009
In Kitchen Basics
Featured Recipe: Risotto with Ham and Asparagus
We first heard about making risotto in the microwave 22 years ago, and people are still talking about it. Few recipes excite experienced food lovers to this degree, and in her 1987 cookbook Microwave Gourmet, Barbara Kafka indeed hit on something extraordinary.
For the first time this appliance formerly relegated to reheating leftovers could truly compete in the gourmet arena. Not only that, the idea that you could zap risotto in the microwave made it seem approachable to ordinary home cooks. But what has kept people talking -- in a tone of sheer reverence -- is the fact that risotto cooked in a microwave turns out exactly like the dish you expect in restaurants.
And it’s easy, relatively quick and practically foolproof.
Microwave Risotto with Ham and Asparagus is a meal in itself. The microwave technique produces a grain that’s firm to the bite (al dente) similar to the classic texture from the finest Italian chefs.
Just like any classic dish, there are as many different flavors, textures and end results to risotto as there are cooks. A book by Victoria Wise and Susanna Hoffman called The Well-Filled Microwave Cookbook has four versions of microwave risotto. You'll also find a blog about Crock Pot risotto here on Kitchen Scoop and more Crock Pot risotto recipes can be found in Beth Hensperger's Not Your Mother's Slow Cooker Cookbook. We'd love to hear which technique (microwave or Crock Pot) you liked best and why. Are both of these really as easy and wonderful as we think or have we jumped over the risotto edge?
Comments
From Jennifer - May 17, 2009
I just noticed that the amounts for the butter and olive oil are missing. After a quick search I found that the originally 3T butter and 3T olive oil were included in the recipe. Hope that helps. I found the recipe here: http://www.kvue.com/everydayentertaining/stories/040209kvue_risottoham_asp-cl.96580c37.html
From Jennifer - May 17, 2009
(Or, I could proofread before I send my note and say "that originally" and leave out the extra "the".)
From Beverly Mills - May 18, 2009
Thanks so much Jennifer! It wouldn't work very well without the butter or oil. It's fixed now!! Let us know if you find any more like that....
From Library Lady - May 28, 2009
I have NEVER cooked risotto on the stovetop but I've been making it this way for about 7 years--method and recipes are in Barbara Kafka's Microwave Gourmet. She's got a very similar recipe to the ham and asparagus version--only hers has peas,scallions and SHRIMP in it. My own version of Risi Bisi is on my blog. My girls love it.
From Beverly Mills - June 03, 2009
This, from Lesley, via email: I love the idea of microwave risotto – please tell me what I can use in place of ham or can I leave it out totally – or perhaps replace it with some vegetable? Thanks, Lesley Some thoughts from me, but others' ideas are most welcome: You could use just about anything that's already cooked (b/c it just warms in that last blast!) Shrimp, chicken, tofu, already cooked veggies of any sort, or just do asparagus alone. All will be good....
Related Recipes
Risotto with Ham and Asparagus
May 13, 2009
What has has people talking -- in a tone of sheer reverence -- is the fact that risotto cooked in a microwave turns out exactly like the dish you expect in restaurants. And it’s foolproof.
Read full recipe.
Crock Pot Risotto with Gourmet Mushrooms
April 29, 2009
Traditional risotto requires stirring for half an hour. Now all you have to do is cook some onions, give the rice a quick sauté, dump everything into the Crock Pot and leave the room.
Read full recipe.My Books
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From Charlotte Libov - May 14, 2009
What a great idea -- and how fortunate that, just yesterday, I wa given a microwave! I love Kitchen Scoop! Keep up the great work!