Microwave Risotto

For microwave risotto, first soften the onion. Chop it finely, press the garlic in with it, and coat both with olive oil in a roomy microwave-safe bowl. Place the bowl in the microwave and heat on full power for 2 minutes, until the onion turns translucent and its aroma comes through.

Add the risotto rice to the warm onion and coat it thoroughly in the oil with a wooden spoon, so each grain turns glassy on the surface. Pour in the dry white wine and return the bowl, uncovered, to the microwave for 1 minute, so the alcohol evaporates and only a gentle fruity acidity remains in the base.

Pour about two-thirds of the hot stock over the rice and stir. The stock should lightly cover the grains so they heat evenly. Cook on full power for 6 minutes, then carefully remove the bowl, stir the contents well, and spread the liquid evenly among the grains.

Add the rest of the stock and continue for another 6 minutes. Halfway through this interval, stir the rice again so the starch releases evenly and the liquid does not settle only at the bottom.

Bite into a single grain to test it. It should be soft on the surface but with a slightly springy center that offers a little resistance. If the rice is still firm, add a few spoonfuls of hot water and keep cooking in one-minute intervals until you reach a creamy, slightly loose consistency that slowly spreads off the spoon.

Stir the cold butter and grated parmesan into the hot rice. Beat vigorously with the wooden spoon for about half a minute, so the dish pulls together into a thick, creamy sauce that coats every grain.

Taste and add salt, season with freshly ground black pepper, and let it rest for 1 minute under a plate. Divide into two portions, scatter torn parsley over the top, and serve immediately while the risotto is warm and creamy.