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Microwave oven Use instructions
Risotto with mushrooms and saffron
Function: microwave
Preparation: 10 minutes
Cooking: 20-23 minutes
Ingredients :
1 small chopped onion
1 crushed garlic clove
25g of butter
30g of dried mushrooms
1 packet of saffron
350g of rice
100ml of dry white wine
50g of grated cheese (parmesan)
700ml of hot broth
Salt
Put the mushrooms in warm water, then cut into small pieces and add to onion and butter in
a container for microwave oven, cover and cook for 4 minutes at medium-high and mix once
during cooking.
Add rice and wine, stir and allow to boil uncovered for 3 minutes at medium-high.
Pour the hot broth and saffron. The broth may be reheated in microwave oven for 5-6 minutes
at high temperature. Mix, cover and cook on medium-high for 6-7 minutes.
Continue cooking with the lid on medium-high for 7-8 minutes. Remove from oven, add cheese
and mix well, add salt to your liking and let stand a few minutes before serving.
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