I’ve made risotto by the traditional method (in a pan on the stove top, stirring for 1/2 hour adding a 1/2-cup of broth at a time) and by this microwave method. I can’t tell the difference of the final result. So this is the only way I make risotto now. This is a good recipe for those who have physical challenges and can’t stir regular risotto for half an hour. Let the microwave do the work for you and eliminate most of the stirring. Just make sure to use a medium grain rice. I have best results with Calrose rice. Long grain doesn’t work well because it has less of the starch that creates the creamy texture of risotto. This recipe is gauged for a 1500-watt microwave.