Prep: 17 minutes; Cook: 25 minutes; other: 5 minutesItaly and pasta pretty much go hand in hand, but in northern Italy, rice is the starch of choice. Risotto is made with Arborio rice (a short-grained Italian rice), and it's traditionally cooked on the stovetop. The rice is briefly fried in oil before the broth is added in stages. Constant stirring results in an ultracreamy dish. We shortened the cook time and the amount of stirring by using the microwave. The addition of shrimp and scallops makes for an outstanding entrée.