Mushroom Risotto (Microwave)

Risotto With Wild Mushrooms (Based on a Barbara Kafka recipe, wiht Martha Stewart additions)

Yield: 4 servings as a first course; 6 as a side dish.

In a 10-inch quiche dish or a deep pie dish, stir together

2 tablespoons unsalted butter

1/2t thyme

2 tablespoons olive oil

1/2 cup minced yellow onion

Cook, uncovered, at 100 percent power for 4 minutes. Stir in

1t chopped garlic

1 cup raw arborio rice

Cook, uncovered, at 100 percent power for 4 minutes. Add most of

3 1/2 cups chicken broth (or canned broth) (more like 2.5 if using fresh mushrooms)

Cook, uncovered, at 100 percent power for 9 minutes. Stir in

1/3 cup dried porcini OR

10 oz fresh mushrooms

1/4c of the remaining broth;

cook, uncovered, for 9 minutes. Remove from oven. Add

remaining 1/4 cup broth.

Let stand, uncovered, 5 to 7 minutes while rice absorbs liquid; stir twice during standing time. Add

1t salt, depending on broth

Freshly ground black pepper to taste

1/4 cup finely chopped parsley

Freshly grated Parmesan cheese to taste.

Nutrition info

Makes 4 cups

Total: 1248 cal, fat 62.2g, pro 21g

4 servings: 1 cup/serving = 312 cal, fat 15.6g, pro 5.25g

6 servings: 2/3 cup/serving = 208 cal, fat 10.4g, pro 3.5g