Microwave Risotto

I've always wanted to make risotto but thought it was too much work. this is a simple version from the cookbook midnight snacks.

In a microwave safe bowl , combine the chopped onion and shortening.

Microwave on high for 4 minutes , stirring once after 2 minutes.

Add the rice and stir to coat the grains with the oil.

Microwave on high for 4 more minutes.

Add the chicken broth and return bowl to microwave.

Cook the rice on high for 18 minutes , stirring once half way through.

Stir again before the last 2 minutes and check to see that the liquid is almost all absorbed.

Take the bowl from the microwave and let the rice absorb the last of the liquid , stirring 2 or 3 times.

Add the cheese.

Add salt and pepper to taste.

Before serving , you may add whatever mined herbs you like , swirl in a pat or butter , or some milk or cream if you like a creamier risotto.

onions, extra virgin olive oil, arborio rice, chicken stock, parmigiano-reggiano cheese, salt & freshly ground black pepper, fresh herbs