Microwave Mushroom Mug Risotto

Ingredients

• 2½ dl arborio rice
• 200 g button mushroom, sliced
• 1 shallot, finely chopped
• 2 garlic, minced
• 1 tbsp olive oil
• 7¼ dl vegetable stock, hot
• 2 tbsp butter
• 1¼ dl Parmesan, grated
• salt to taste
• black pepper to taste
• 1 tbsp fresh parsley, chopped, for garnish

Method

1. 1.

   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.

   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.

   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.

4. 4.

   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. 5.

   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.

6. 6.

   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.