Saffron Risotto by Erythrosine

From Barbara Kafka's Microwave Gourmet. Serves three as a first course, 6 as a side dish.

4 teaspoons unsalted butter
4 teaspoons olive oil
3/8 cup minced onion
4 cloves garlic, smashed peeled and minced
1 cup arborio rice
4 cups chicken broth
1 cup white wine
16 threads saffron
kosher salt
freshly ground black pepper

1. Heat butter and oil in a 11"x8.5"x2" dish or a 10-inch quiche dish, uncovered, at 100% power for two minutes. [I think 1 minute is sufficient in my oven. I use a very large Pyrex bowl. Too big is fine. Too small is not.]
   
   
2. Add onions, garlic; stir to coat. Cook, uncovered, at 100% power for 4 minutes. [Two minutes for me.] Add rice and cook for 2 minutes more.
   
   
3. Add broth, wine, and saffron, and cook for 9 minutes. Stir and cook for 9 minutes more.
4. Remove from oven. Stir in salt and pepper and serve hot.