This is not an authentic risotto, because it’s made in the microwave, but every bit as delicious and much less fussy. It is not an exceptionally creamy risotto but it does have a wonderful sticky texture. Saffron is expensive but you need only a teaspoon or two. Served with a salad and bread sticks, this makes a fine meatless meal.
3 TBS butter, cut into pieces
3 TBS olive oil
1 medium onion, minced
3 cloves garlic, minced
1 cup Arborio rice
2 1/2 cups chicken broth
1/2 cup dry white wine
1 tsp saffron threads, or to taste
1/2 tsp dried thyme
Salt & pepper to taste
Parmigiano-Reggiano for garnish
Combine butter and olive oil in a 4-quart microwave-safe casserole dish. Microwave on high power, uncovered, for 2 minutes.
Add onion and garlic. Cook, uncovered, on high for 2 minutes.
Add rice, stir to coat and cook, uncovered, on high for 2 minutes.
Add chicken broth, wine, saffron, thyme, salt and pepper. Stir. Cook, uncovered, on high for 18 minutes or until liquid is absorbed.
Remove from microwave, cover and let stand 10 minutes. Grate Parmigiano-Reggiano over rice and serve.
Gary – The thyme and saffron add to the brightness of flavor. Almost any white with light to moderate acidity and defined flavors will be a pleasant match. Those without intense aromatics would probably make the best pairing.