Mushroom risotto

Procedimento

Finely chop the onion, place it in a large container suitable for microwaves, add the extra virgin olive oil and cook at maximum power (750 or 800 W) for 3 minutes. 
Now in the container add the half liter of broth (you can prepare it a little earlier with the bouillon cube), the rice, the contents of the can of sautéed mushrooms and a pinch of salt. 
Cook for another 6 minutes at maximum power. 
Now take the container again, add half of your butter and stir. Cover the bowl with the film and make it stick well to the edges, then prick it with a knife or a toothpick: it will serve to let the steam out. 
Put the covered bowl back in the microwave, this time for 8 minutes (always at maximum power). 
After the necessary time, remove the film (paying attention to the hot steam coming out!), Stir, add the remaining butter and put in the microwave for another minute. 
At this point your rice is ready to be served! First taste it: if it is still too al dente or if it is still too liquid, pass it again in microwave for one or two minutes.

Source: http://www.fornellifuorisede.com/2016/09/risotto-ai-funghi-al-microonde.html