Risotto

Ingredients

3 tbls olive oil

1 garlic clove minced

1 small onion, finely chopped

1/4 tsp crushed saffron

1 3/4 cups beef stock

1/2 cup dry white wine

1 cup Arborio Rice

1/2 cup freshly grated parmesan

6.8 fresh mushrooms chopped

Salt & pepper to taste

Preparation

Chop & Sautie mushrooms in butter along with onions & garlic.

Microwave broth & wine on high for two minutes.

Then combine broth & rice along with mushroom mixture in a three quart glass container.

Put Saffron into the bowl.

Cover & Microwave on high for 5 minutes.

Microwave on medium for 10 minutes or until the rice swells & almost all the liquid is absorbed.

Stir in more broth or wine as needed.

Stir in cheese and allow to stand covered for 5 minutes.