Solar cooked risotto, like the traditional version, must be served immediately so timing is important. This recipe can also be prepared stovetop if you want to serve it on a cloudy day or after the sun has gone down. Just stir the hot broth into the rice 1/2 a cup at a time, letting each addition absorb before adding the next, for 2o minutes.
Risotto with Lamb and Saffron
The reserved broth from Basic Sun Oven Braised Lamb Shanks
1 t0 2 tablespoons fat skimmed off the broth
1 onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
1/4 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Set Sun Oven out to preheat.
Add enough water to the reserved broth to measure 3 cups and heat it in a sauce pan until very hot.
Melt the fat in a graniteware pot over medium heat. Use butter if you trimmed the shanks too thoroughly.
Add the onion and cook, stirring often, until softened, about 4 minutes. Stir in the rice and cook for about 1 minute.
Add the wine, stirring until it evaporates.
Stir in the hot broth, cover, and transfer to the Sun Oven.
Cook for 20 minutes or until the broth is almost completely absorbed. Remove the pot from the Sun Oven. Stir in the saffron and the cheese. Serve immediately.
Makes 4 servings.