Microwave mushroom risotto

Ingredients:

• 1 and 1/4 tbsp. arborio rice
• 1/3 cup dry white wine
• 0.5 cups dried porcini mushrooms (about 15 g)
• 3.5 cups lightly salted chicken broth + more as needed
• 1 large shallot, finely diced (about 1/3 cup)
• 2 cloves garlic, crushed
• 110 g of mushrooms without stems, cut into strips 0.5 cm thick.
• 110 g shiitake mushrooms without stems, cut into 0.5 cm thick strips.
• 4 tablespoons unsalted butter, cut into pieces
• 1 fresh sprig of thyme
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp chopped fresh parsley

Preparation:

1. In a microwave-safe bowl, combine the dried porcini mushrooms with 1 cup of chicken broth. Microwave, uncovered, on high power (100%) until the broth is hot but not boiling, about 1.5 minutes in an 1100-watt microwave or 2.5 minutes in a 700-watt microwave. Let stand for 5 minutes. Remove the porcini mushroom pieces from the liquid with a slotted spoon, squeezing out any excess water. Roughly chop the mushrooms. Set the chopped mushrooms and broth aside.
2. Place the shallots, garlic, button and shiitake mushrooms, 2 tablespoons butter, and 1/4 teaspoon salt in an 8x8x2-inch microwave-safe dish. Cover tightly with 2 pieces of plastic wrap; make a small slit in the center with the tip of a knife to allow steam to escape. Microwave on High (100%) until all the vegetables and mushrooms are tender, 5 minutes in an 1100-watt microwave or 9 minutes in a 700-watt microwave. Be careful not to burn yourself with steam when removing the wrap. If the mushrooms still seem a little raw, stir and microwave again, covered, in 30-second intervals.
3. Add the rice to the mushroom dish and stir to distribute evenly. Add the white wine, 1.5 cups of the remaining chicken broth, the reserved mushroom broth (reserving the sediment at the bottom of the bowl), and the chopped porcini mushrooms, thyme, and 1/2 teaspoon of salt. Cover and microwave on high power (100%) for 8 minutes in an 1100-watt oven or 10 minutes in a 700-watt oven. Stir the risotto and add the remaining 1 cup of chicken broth.
4. Cover and continue cooking in the microwave until the rice is tender, 9 minutes in an 1100-watt microwave or 15 minutes in a 700-watt microwave. Add the remaining 2 tablespoons butter, Parmesan, and parsley, and stir thoroughly until the risotto is creamy. At this point, the risotto should be thick but pourable; if it's too dry, add a little more broth. Let sit, covered, for 2 minutes to allow the rice to rest. Serve sprinkled with grated Parmesan.