Wehani Rice Pudding
|Unsalted butter||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs), heated|
|Crumbled saffron threads||1⁄4 Teaspoon|
|Arborio rice||1 Cup (16 tbs)|
|Cream||1⁄3 Cup (5.33 tbs) (Light Or Heavy)|
|Finely julienned carrots||1⁄2 Cup (8 tbs) (Approximately 2 X 1/4 X 1/4 Inches)|
|Finely julienned zucchini||1⁄2 Cup (8 tbs) (Approximately 2 X 1/4 X 1/4 Inches)|
|Finely julienned yellow squash||1⁄2 Cup (8 tbs) (Approximately 2 X 1/4 X 1/4 Inches)|
|Peeled thinly sliced sunchokes||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Freshly grated black pepper||To Taste|
Place the 2 tablespoons of butter in a 2 quart glass casserole and microwave on high power for 30 to 45 seconds to melt.
Add the onion, cover, and microwave on high power for 21/2 to 31/2 minutes or until the onion is softened.
Stir the saffron threads into the hot stock.
Add the rice to the butter mixture and stir well, coating each grain.
Add the hot stock, and stir.
Cover and microwave on high power 5 to 6 minutes or until the liquid is boiling.
Reduce the power to medium (50 percent), and microwave an additional 81/2 to 10 minutes, or until all the liquid is absorbed.
Remove the casserole from the oven, stir in the 2 tablespoons of butter and the cream, cover, and let it stand while finishing the vegetables.
In a 1 quart casserole, combine the carrots and 2 tablespoons of water.
Cover and microwave on high power for 2 minutes.
Add the julienned squashes and sunchokes in with the carrots, cover, and microwave for 2 to 21/2 minutes on high power, or until the vegetables are tender-crisp.
Drain and stir them into the risotto.