Making a creamy risotto.
Stirring continuously for a long time on the stove.
Accelerating the absorption process with a microwave.
What do you do if you love risotto, but hate the constant stirring and tending that goes into preparing it? There’s got to be a better way, especially on a weeknight destined for nothing more strenuous than profound couch potato-ing. With this recipe, we remedy the stirring problem and speed up the process—no fancy technology involved. Instead, we look toward the past—the 1960s, to be exact—to produce a nearly hands-free risotto that’s chock-full of flavor.
HOW THE QUICKIE WORKS
- Risotto is microwaved for about 15 minutes with chicken broth and butter to kickstart the absorption of liquid
- Meanwhile, chopped onion and minced garlic are sautéed in butter on the stove
- The sauce is reduced after the addition of dry white wine
HOW THE QUICKIE COOKS UP
Once the rice comes out of the microwave, it goes into the pan along with more broth and an assortment of spring vegetables. And then the stirring begins. But because the rice was precooked in the microwave, this laborious task lasts only around five minutes instead of the customary half-hour. We add some grated Parmesan, and it’s done: A creamy, delicious, (almost) hands-free risotto that maximizes every last precious moment of La-Z-Boy bonding time.