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This Italian classic is made from short grained rice varieties with a high starch content; Arborio is the most common type you'll find in the US. Cooking risotto on the stovetop involves about 25 minutes of constant stirring and adding stock a bit at a time to achieve the desired creamy texture. The microwave version eliminates most of the work, and the results are indistinguishable. Skeptics (and everyone else) should read my recipe disclaimer.
For basic risotto, stir together a cup of arborio rice and 2 tablespoons of olive oil in a microwave-safe bowl (a clove of chopped garlic is optional, but highly recommended...onion, shallot, and leek can be substituted or combined as well). Cook for about a minute, then add a cup or so of stock (you could use plain water, but stock--beef, chicken, vegetable, or even the soaking water from reconstituting dried mushrooms--is much better...a little white wine is good, too). Stir vigorously, then cook for another 4-5 minutes. Add another cup of stock, stir, and cook for 4-5 minutes. Repeat this process a few more times until the rice is tender but still firm. You don't want it soupy, but it shouldn't be dry either. You'll probably use 2-3 cups of liquid total.
Serve with grated parmigiano cheese.
Risotti recipes with fava beans, beets, greens, or squash.