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1. Stir together the oil, garlic and rice in a medium microwavable bowl, and microwave on HIGH, uncovered, for 3 minutes
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2. Mix in the broth and the sherry, cover, and microwave on HIGH for 18 minutes. Stir to see if broth is absorbed and risotto is creamy. If not, microwave for another 2 to5 minutes, then stir in the Parmesan cheese and serve.
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Variation: Mushroom and Tomato Risotto
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While the Risotto is cooking for 18 minutes in the microwave, I often like to prepare the following condimenti, which I add to the risotto at the same time I add the Parmesan cheese.
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2 tablespoons unsalted butter
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8 ounces sliced white mushrooms (about 2 cups) or 4 ounces shiitake mushrooms
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3 small tomatoes, peeled, seeded and chopped.
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1/2 cup fresh or defrosted frozen peas
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1. Heat the butter in a small skillet over moderate heat. When it begins to foam, add the mushrooms and tomatoes and gently saute, stirring occasionally for about 5 minutes, until the mushrooms are tender and the liquid from the tomatoes has almost evaporated. Add salt and pepper to taste. Turn off heat and set aside.
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2. After approximately 18 minutes, when the rice is tender by still firm, add the condimenti, and stir vigorously to combine with the rice. Serve immediately.
