Anyone try this? I'm about to, so I'd appreciate any reports on your experiences. I'm interested in boil-and-set/freezerbag-cooking methods.

I'm thinking I'll cook it at home in the usual way, going light on fats, and then plop it on the dehydrator trays to see what happens. I'll add olive oil and parmesan when I rehydrate on my trip, letting it all steep in a pot/mug of boiled water.

I'm a little worried about getting the texture of the rice grains right, since that's critical to a good risotto. I figure it's worth a shot, though.

I might try for a wild mushroom and chicken variety. A little saffron in with the broth, a nice white wine--you folks are feelin' me on this, right? <img src="/forums/images/graemlins/smile.gif" alt="" />