My microwave is reserved, almost exclusively, for reheating leftovers. Occasionally I’ll use it to thaw frozen meat or melt chocolate, but I have never felt particularly inclined to actually cook anything in it. Needless to say, I had some serious reservations the first time I made microwave risotto. But, as it turns out, you can make a pretty convincing risotto in your microwave—even if it is totally cheating.
Risotto is one of those simple dishes that manages to feel fancy despite its (mostly) humble ingredient list. In its simplest form, a risotto is made from just rice, broth, wine, cheese, and butter, though endless variations, featuring different aromatics, vegetables, and meats, exist. At its best, a risotto is creamy and packed with flavor, but the rice itself remains al dente. Containing no cream at all, its rich texture is purely a product of a slow cooking process that requires near-constant stirring.
