Saffron is an expensive waste of time in risottos. Use good ingredients and you need neither the flavour nor colour of that pretentious colorant. As for microwaves, we have one, but the only use I ever put it to is to emergency-soften butter on a cold winter's day. As for "gargoyle", whoever he, she or it is, he, she or it does not understand stock, sadly. I wouldn't want to be dining anytime soon at his, her or its house/stable/kennel, unless there had been a prior solid promise of one hundred percent takeaways only.