Microwave Mushroom Mug Risotto

Method

1. 1
   • arborio rice 2½ dl
   • button mushroom 200 g
   • shallot 1
   • garlic 2
   • olive oil 1 tbsp

   Coat the rice and mushrooms — In a large microwave-safe bowl, toss the sliced mushrooms, shallot and garlic with the olive oil, then stir in the arborio rice so the grains are lightly coated.

2. 2
   • vegetable stock 7¼ dl
   • salt to taste
   • black pepper to taste

   Add stock and cover the bowl — Pour in about a third of the hot vegetable stock, season with a little salt and pepper, and cover the bowl loosely with a microwave-safe lid or plate.

3. 3
   • arborio rice 2½ dl
   • vegetable stock 7¼ dl

   Microwave and add more stock — Microwave on high for 5 minutes. Carefully remove the bowl, stir in another third of the hot stock, and cover again — this is the key technique that lets the rice release its starch in stages, just like stirring risotto on the stove.

   ⏱5 min
4. 4
   • arborio rice 2½ dl
   • vegetable stock 7¼ dl

   Stir in the last stock — Microwave again on high for 5 minutes, then remove, stir in the remaining stock, and check the rice — it should be plumping up and turning creamy but still have some bite.

   ⏱5 min
5. 5
   • arborio rice 2½ dl
   • vegetable stock 7¼ dl

   Finish cooking the rice — Cover and microwave in two more 4-minute stages on high, stirring in a splash more stock or water between each if the risotto looks dry, until the rice is creamy and al dente and the total microwave time reaches about 18 minutes.

   ⏱8 min
6. 6
   • butter 2 tbsp
   • Parmesan 1¼ dl
   • fresh parsley 1 tbsp

   Stir in butter and parmesan — Stir in the butter and grated parmesan vigorously until glossy and creamy, adjust the seasoning, and serve at once scattered with chopped parsley.