Best Sun Oven Risotto Con Porcini Recipes

PORCINI MUSHROOM RISOTTO (RISOTTO AI FUNGHI)

Steps:

• Start by thoroughly rinsing the dried mushrooms, to get rid of any grit.
• Place the mushrooms in a bowl and cover them with water, gently pushing them so they are submerged. Let them soak for 1 hour or until they are soft.
• Remove the mushrooms from the liquid , squeezing them lightly to remove any excess water, and transfer them to a chopping board. Roughly chop the mushrooms into smaller pieces. Reserve.
• Place a strainer over a saucepan, line with paper towel and pour the soaking water, allowing the mushroom water to drain through. Discard the paper towels. Add the beef broth to the mushroom water and bring it to the stove, over medium heat, until it starts to boil. Then, lower the heat and keep it simmering until ready to use.
• Heat the olive oil in a large skillet, over medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the rice and stir for about a minute, until it is well coated and opaque. Then, add the porcini mushrooms and stir to combine. Stir in the wine and cook until it is nearly all evaporated.
• Start adding the broth, one ladle at a time, stirring constantly, until the rice has absorbed almost all the liquid before adding the next one. Repeat until the rice is cooked al dente. (You might not need all the broth.)
• When the rice is al dente, add a little more liquid to keep the risotto moist and then remove it from the stove. Add the butter and the parmesan cheese and mix vigorously, being careful not to break the grains and mushrooms.
• Season with salt and pepper and serve immediately!

PORCINI RISOTTO

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

SUN OVEN RISOTTO CON PORCINI

Steps:

• 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.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

RISOTTO AL MINESTRONE

Steps:

• Set Global Sun Oven out to preheat. Heat the minestrone and broth in a medium pot. Heat the butter in a separate light-weight, dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine and cook until it evaporates, about 2 minutes. Add hot minestrone and broth mixture, stir, cover and transfer the pot to the Sun Oven. Cook for 25 minutes (set timer). Remove from Sun Oven, stir in cheese and basil. Serve with additional grated cheese.