Risotto. This classic Italian dish of arborio rice, chicken stock, wine, shallots, and parmesan cheese is a lot of work. From this recipe:
step 5 of 9 steps that take a half hour of careful attention:
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Note: It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
Instead, I use a variation of the recipe from Barbara Kafka's microwave cook book. It's easy and fool proof.
1/2 cup Arborio rice. This rice develops the creamy texture of the dish.
1/2 cup onions, chopped. Saute in a pan with butter and olive oil, try 1/2 to 2/3 TBSP of each.
Add the rice when onions are soft, to coat the rice. I don't cook the rice at all, just mix it in.
In the microwave, in a large covered dish:
The rice and butter and olive oil mixture
1 & 3/4 cup chicken broth. (I dilute it with water, and use frozen home-made chicken broth that I freeze in ice cube trays, so I can thaw a few cubes)
Microwave 9 minutes on high
Microwave 16-17 minutes on 20% power.
Stir in pepper and freshly grated Parmesan cheese.
There's a lot of microwave risotto recipes on the web, with differing ingredients and microwave timings.