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.
Today's recipe for Microwave Risotto with Ham and Asparagus is not quite as rich as the slow-cooker version with mushrooms we featured last week, but it 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. We would love to hear which technique (microwave or slow cooker) you liked best and why. Are both of these really as easy and wonderful as we think, or have we leapt over the risotto edge? E-mail us at bev-alicia@desperationdinners.com.
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com.
© Beverly Mills and Alicia Ross.
Distributed by United Feature Syndicate, Inc.
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Menu suggestion: Microwave Risotto with Ham and Asparagus
Caesar salad
Italian bread sticks
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Microwave Risotto
with Ham and Asparagus
Start to finish: 30 minutes
3 tablespoons butter
3 tablespoons olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
51/2 cups fat-free, low-sodium chicken broth
2 cups cubed (about 1/4 inch) ham
1 pound pencil-thin asparagus
1/4 cup grated Parmesan cheese, or more to taste
Salt and pepper, to taste
Place butter, oil and onion in a large, microwave-safe bowl. Microwave, uncovered on high, until butter melts and onion begins to soften, about 3 minutes. Stir in rice, and microwave, uncovered on high, until rice begins to turn translucent, about 3 minutes.
Stir in broth, cover with microwave-safe plastic wrap (or use a lid), and microwave on high until mixture is at a full boil, 10 to 14 minutes.
Meanwhile, chop ham (if necessary), and set aside. Rinse and snap tough ends off asparagus spears, and chop into 1/4-inch rounds. Set aside.
Remove the bowl from microwave, uncover and stir well. Continue to microwave on high, uncovered, for 10 more minutes or until rice is almost done. (Rice will be very moist and al dente in texture, but not soupy.)
Stir in ham and asparagus, and continue to microwave, uncovered, until rice is done and asparagus is crisp-tender, about 2 to 3 minutes. Stir in cheese, salt and pepper to taste, and serve immediately. Serve additional cheese for topping at the table, if desired.
Yield: 6 generous servings
Approximate values per serving: 444 calories (37 percent from fat), 18 g fat (7 g saturated), 49 mg cholesterol, 21 g protein, 49 g carbohydrates, 6 g dietary fiber, 876 mg sodium.