Introducing a hassle-free risotto recipe that eliminates the need for endless stirring. Beginning with a rich broth infused with dried mushrooms, we then incorporate fresh mushrooms and Arborio rice. A single stir, and within minutes, savor the most effortless and velvety risotto you can imagine.
Nutritional Info
450 Calories
16g Fat
62g Carbs
14g Protein
Ingredients
1/2 cup dried porcini mushrooms (about 1/2 ounce)
3 1/2 cups low-sodium chicken broth, plus more if needed
1 large shallot, finely diced (about 1/3 cup)
2 cloves garlic, minced
4 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
4 tablespoons unsalted butter, cut into tablespoon-size pieces
Salt
1 1/4 cups Arborio rice
1/3 cup dry white wine
1 sprig fresh thyme
1/4 cup grated Parmesan, plus more for garnish
1 tablespoon chopped fresh parsley
Instructions
Stir together the dried porcini and 1 cup of the chicken broth in a microwave-safe 2-cup or larger measuring cup. Microwave, uncovered, on HIGH for about 1 1/2 to 2 minutes, until the broth is hot but not boiling.
Let sit for 5 minutes.
Remove the porcini pieces from the liquid with a slotted spoon, squeezing out excess moisture in the process. Chop the porcini coarsely. Reserve the chopped porcini and the porcini broth separately.
Place the shallots, garlic, cremini and shiitake mushrooms, 2 tablespoons of the butter and 1/4 teaspoon salt in a microwave-safe 8-by-8-by-2-inch baking dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on HIGH. If some of the vegetables still seem a little raw, stir and microwave again, covered, in 30-second increments.
Add the rice to the baking dish, and stir to coat the grains. Add the white wine, 1 1/2 cups of the remaining chicken broth, reserved porcini broth (leaving the sediment at the bottom of the cup) and chopped porcini, thyme and 1/2 teaspoon salt.
Cover and microwave on HIGH for 8 minutes.
Stir the risotto, and add the remaining 1 cup chicken broth.
Cover and microwave on HIGH until the rice is cooked but with the faintest bite in the center. Add the remaining 2 tablespoons butter, Parmesan and parsley, and stir vigorously until creamy. At this stage, the risotto should be thick but pourable from a spoon; if it's too stiff, splash in more broth.
Let sit, covered, for 2 minutes to rest and come together. Serve with a sprinkling of grated Parmesan on top.
*Disclaimer: Microwave cooking times may vary.
**Recipe originally published on https://www.foodnetwork.com/recipes/food-network-kitchen/microwave-mushroom-risotto-3363140
