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2 tbs extra virgin olive oil

cup onion minced

1 cup Arborio rice

cup white wine

3 cups chicken stock

Salt to taste

1 tbs butter

cup Parmigiano cheese grated

Pepper to taste



In a microwave proof dish (about 10 x2) add olive oil, onion and microwave 2 minutes.  Add rice and microwave for an additional 2 minutes.  Then add the wine and microwave until wine evaporates.

Add chicken stock, salt to taste, stir and microwave exactly 9 minutes.  Stir with wooden spoon until slightly thickened, and continue to microwave for another 9 minutes.

Take out of the oven, add butter, and stir to combine.  Let sit for 2 minutes, add cheese and serve immediately.

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