Steel Cut Oat Risotto
A syrupy-sweet berry gastrique, fresh fruits and crunchy nuts will elevate your oatmeal to breakfast nirvana.
Difficulty Level: Moderate
Preparation Time: 1 hour and 30 minutes
Makes 6 servings
| Ingredients: | |
|---|---|
| Extra Virgin Olive Oil | 3 tablespoons |
| Yellow Onion, Diced | 1/2 |
| Garlic Cloves, Minced | 2 |
| Steel Cut Oats | 1 1/2 cup |
| Dry White wine | 3/4 cup |
| Vegetable Stock | 6 cups |
| Butter | 2 tablespoons |
| Cream | 3 tablespoons |
| Parmesan Cheese, Grated | 1/3 cup |
| Kosher Salt | To taste |
| Black Pepper | To taste |
| Carrot, Brunoise | 3 tablespoons |
| Zucchini, Brunoise | 3 tablespoons |
Cooking Method:
1.
Heat vegetable stock and keep warm in a saucepan
2.
Heat oil in medium saucepan and sauté onion and garlic until translucent
3.
Add steel cut oats and stir until well coated
4.
Add wine and stir until almost all wine has evaporated
5.
Reduce heat to low and add 1 cup of vegetable stock. Stir until all liquid is absorbedby oats
6.
Add remaining chicken stock 1 cup at a time, stirring until oats have absorbed allliquid and oats are fully cooked. This might take up to 1 hour.
7.
Stir in butter, cream, and Parmesan cheese until melted and thoroughly incorporated
8.
Season with salt and pepper
9.
In a separate skillet, sauté carrot and zucchini in a small amount of oil.
10.
Fold carrots and zucchini into risotto
