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.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1  small onions or 2  shallots, chopped
• 3  tablespoons extra virgin olive oil or 3  tablespoons butter
• 1  cup arborio rice
• 3  cups  chicken stock
• 1⁄2 cup  grated parmigiano-reggiano cheese
•  salt & freshly ground black pepper, to taste
•  minced fresh herbs (optional) or  butter (optional) or  milk (optional) or   cream (optional)

Directions

1. In a microwave safe bowl, combine the chopped onion and shortening. Microwave on high for 4 minutes, stirring once after 2 minutes.
2. Add the rice and stir to coat the grains with the oil. Microwave on high for 4 more minutes.
3. 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.
4. Take the bowl from the microwave and let the rice absorb the last of the liquid, stirring 2 or 3 times.
5. Add the cheese. Add salt and pepper to taste.
6. 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.