Savory Oat Risotto Recipes

OATMEAL FOR DINNER (SAVORY STEEL CUT OATS)

Steps:

• In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
• Meanwhile, melt butter in large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add garlic, mushrooms, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
• Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you'll continue adding stock, 1 ladle at a time, and stirring frequently (you do NOT need to stir constantly). The oats should take about 25 minutes to cook (taste to make sure they are tender).
• To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.

CORN-AND-OAT RISOTTO

Steps:

• Remove the kernels from the corn cobs and set aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/2 teaspoon salt. Bring to a boil, lower heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add the wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the broth as necessary. Pour into a serving dish, sprinkle with the dill and a few more grinds of pepper and serve immediately.

SAVORY OAT RISOTTO

Steps:

• Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
• Measure out 2 tablespoons spring onion tops and reserve.
• Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
• Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
• Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
• Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

SAVORY OATMEAL RISOTTO

Steps:

• Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
• Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
• Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

SAVORY OATMEAL, RISOTTO STYLE

Steps:

• Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
• Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
• Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.