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1
In saucepan, heat first 4 ingredients to boiling.
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2
Meanwhile, in microwave-safe 4-quart bowl, combine margarine, oil, and onion.
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3
Cook, uncovered, in microwave on High 2 minutes or until onion softens.
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4
Add rice and stir to coat; cook, uncovered, on High 1 minute.
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5
Stir hot broth mixture into rice mixture.
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6
Cover bowl with vented plastic wrap, and cook in microwave on Medium (50% power) 16 to 18 minutes or until most of liquid is absorbed and rice is tender but still firm, stirring halfway through cooking.
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7
Do not overcook; mixture will look loose but will thicken to the proper creamy consistency after cooking.
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8
Stir in 1/3 cup Parmesan and 1/2 teaspoon each salt and freshly ground pepper.
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9
Serve with Parmesan.
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10
For Mushroom Risotto: Prepare Risotto Milanese but in step 1, use only 1 cup water; omit saffron.
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11
In step 2, omit oil.
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12
In step 3, while rice cooks, in 12-inch skillet, heat 1 tablespoon oil on medium.
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13
Add mushrooms, and cook 8 minutes or until tender, stirring occasionally.
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14
After rice has cooked 8 minutes, stir in mushrooms; cook 8 minutes longer.
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15
In step 4, add thyme.
