Risotto
this is a wonderful way to prepare fabulous risotto


3 tablespoons butter or olive oil
1 garlic clove, minced
1 small onion, finely chopped
1/4 teaspoon crushed saffron threads, or 1/8 teaspoon powdered saffron
1 3/4 cup good quality chicken or vegetable stock
1 cup arborio rice
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

In a 3 quart glass or plastic casserole, combine the butter, garlic, and onion. Microwave on high 3 minutes. Set aside. Microwave the broth on high for 2 minutes, and then combine the broth and the rice with the onion mixture, along with the saffron, if using. Cover. Microwave on high for 5 minutes, then on medium for 8-10 minutes, or until the rice swells and almost all the liquid is absorbed. Stir in the cheese, and allow to stand, covered, for about 5 minutes before serving.

Rice Vegetable Dishes Vegetarian