Serves: 4
Total Calories: 334
Set Sun Oven out to preheat.
Soak the porcini in 1 1/2 cups hot water for 10 minutes. Drain the porcini, reserve soaking water. Using a paper towel filter the soaking water to remove and grit. Add enough broth to the water to measure 3 cups. Heat broth and mushroom water in a small sauce pan. Roughly chop the porcini. While the broth mixture is heating melt the butter in a light-weight, lidded, dark pot over medium high heat. Add onion and cook until it begins to soften, add the rice and stir until all the grains are coated with butter, about 1 minute. Add wine and continue stirring until the wine evaporates, about 2 minutes. Stir in chopped porcini and hot broth. Cover and immediately transfer to the preheated Sun Oven. Cook this mixture for 20 minutes or until the broth is almost completely absorbed. Remove from Sun Oven, stir in cheese and parsley. Serve immediately.
This Sun Oven Risotto con Porcini recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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