When you don't feel like doing all that stirring, try making risotto in the microwave. You be impressed with how good it comes out.
The end result of this recipe is a very suprisingly good dish. I say 'suprisingly' because getting to the end result (for me, at least) was a challenge. I have a 1000-watt microwave, so on the first go-round (with the butter and oil) I reduced it as said to 70% power, however the mixture of butter and oil sounded like explosives in my microwave after only a few seconds. It made a great deal of mess, even after I added a saran-wrap cover to the top of the dish. After adding the rice, I reduced the power to 50%, and cooked as directed which seemed to do the trick. I continued at 50% power for the rest of the cooktime and it did end up turning out a prety quick and really tasty dish, something my whole family (of non-rice eaters) enjoyed. - 17 Oct 2005 (Review from Allrecipes USA and Canada)
QUICK AND EASY!!This recipe was great!! I added chopped mushrooms to give it more flavor. I also used brown rice, and although it was not as fluffy as white, it was still VERY tasty!!!! I will be making this again!!!!! - 06 Jan 2006 (Review from Allrecipes USA and Canada)
First time having it, and later when at a 'taste of south bend' fair, I took one bite of a risotto and turned it down because it didn't taste nearly as great as this recipe. - 02 Jan 2007 (Review from Allrecipes USA and Canada)