Risotto Milanese

By hicksofmarvin

Ingredients

• 4 cup(s) chicken broth
• 1/4 cup(s) water
• 1/2 cup(s) dry white wine
• 1/4 teaspoon(s) crushed saffron threads
• 1 tablespoon(s) margarine or butter
• 1 tablespoon(s) olive oil
• 1 small onion, minced
• 2 cup(s) Arborio or Carnaroli rice (short-grain Italian rice)
• 1/3 cup(s) freshly grated Parmesan cheese, plus additional for serving
• Salt
• Pepper

Preparation

Step 1

In saucepan, heat first 4 ingredients to boiling.
Meanwhile, in microwave-safe 4-quart bowl, combine margarine, oil, and onion. Cook, uncovered, in microwave on High 2 minutes or until onion softens. Add rice and stir to coat; cook, uncovered, on High 1 minute.
Stir hot broth mixture into rice mixture. Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 16 to 18 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking. Do not overcook; mixture will look loose but will thicken to the proper creamy consistency after cooking.
Stir in 1/3 cup Parmesan and 1/2 teaspoon each salt and freshly ground pepper. Serve with Parmesan.