Risotto has long been known as a dish that requires patience, constant stirring, and a watchful eye. However, what if you could achieve that same creamy, flavorful texture with minimal effort? Enter microwave risotto—a game-changer for busy weeknights. While it may sound unconventional, this shortcut method delivers a surprisingly satisfying dish with significantly less hassle.
Why Microwave Risotto Works
Traditionally, risotto requires slowly adding broth to rice while stirring continuously to coax out its natural starches. The microwave version, however, eliminates the need for constant stirring while still allowing the rice to absorb liquid in stages. By microwaving in increments and stirring between each step, you can achieve a texture similar to stovetop risotto—without being glued to the stove.
The Best Method for Microwave Risotto
Many microwave risotto recipes take a completely hands-off approach, combining all ingredients at once and microwaving until done. While this is convenient, it often results in a less creamy texture. A slightly more involved method—adding liquid in stages and stirring between each interval—yields much better results. The secret to achieving the best consistency is reserving a portion of hot broth to stir in at the end, giving the risotto that signature silky finish.
Choosing the Right Cooking Vessel
To make microwave risotto successfully, you’ll need a microwave-safe dish with a two- to three-liter capacity. Ideally, it should have a lid, but microwave-safe plastic wrap with a small vent hole can also work. Glass or ceramic dishes are best for even heating, but be mindful of thermal shock—never add cold liquids to a hot dish straight from the microwave.
How to Make Microwave Risotto
This method is designed for a 1000-watt microwave. Adjust power settings or cooking times as needed based on your appliance.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, minced
- 1 clove garlic, minced
- 200 grams arborio rice
- 1 small pinch of saffron threads
- 1/2 teaspoon kosher salt
- 500 milliliters chicken or vegetable broth, divided
- 175 milliliters dry white wine
- 1 tablespoon butter
- 50 grams finely grated Parmigiano Reggiano cheese
Instructions
- Prepare the broth: In a medium saucepan, bring the broth to a simmer and keep warm.
- Sauté the aromatics: In a medium skillet, heat the olive oil over medium heat. Add the garlic and shallot, stirring frequently until softened and translucent. Stir in the rice, saffron, and salt, cooking for one minute.
- Microwave the risotto: Transfer the rice mixture to a microwave-safe dish and spread evenly. Add 250 milliliters of hot broth, cover, and microwave on high for five minutes.
- Add the wine: Remove the cover, stir, and add the white wine. If the wine is cold, warm it slightly before adding. Cover and microwave for ten minutes.
- Check for doneness: Stir and test the rice—it should be al dente. If still undercooked, microwave for another one to two minutes.
- Finish with remaining broth: Stir in the reserved hot broth a little at a time until the risotto reaches a creamy consistency. Mix in the butter and cheese, then serve immediately.
Why You Should Try Microwave Risotto
Microwave risotto isn’t an exact replica of the stovetop version, but it’s close enough to satisfy a craving in a fraction of the time. Plus, any leftovers make perfect arancini (fried risotto balls) the next day.
Your Italian grandmother may not approve, but your busy schedule definitely will. Give it a try and discover just how easy risotto can be!
