MICROWAVE RISOTTO From Jim McGill 2 tablespoons butter 2 tablespoons olive oil ½ cup minced yellow onion (about ¼ pound) OR 1 clove garlic, or both 1 cup Arborio rice 3 cups chicken broth 2 teaspoons salt (Kosher if you have it) pepper to taste parmesan cheese to taste OPTIONAL - cooked meat or vegetables, such as leftover chicken, etc. All cooking is done uncovered in the microwave. It takes about 35 minutes to prepare. Heat butter and oil in a 10" quiche or deep dish pie dish, or casserole for 1 to 2 minutes. Add onions and/or garlic, stir to coat, cook 2 - 4 minutes. Add rice, stir to coat, cook 4 minutes. Stir in broth. (Careful - it will sizzle and put up lots of steam.) Cook for 10 minutes. Stir well. Add additional ingredients, such as leftover meat or vegetables. Cook for 10 more minutes. Remove from oven. Let stand, uncovered, for 5 minutes to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and parmesan cheese.