Ris-oat-o

By • April 4, 2013 • 6 Comments

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Author Notes: Oatmeal! It's what's for dinner! Shed of its customary cloying mantle of sugar, honey, maple syrup, agave nectar or whathaveyou, oatmeal stands proudly alongside the great grains of the world. I was late to the party in discovering this, and I'm certainly not the first one to use oats in a risotto-like recipe, but, inspired by Merrill's Farro Risotto, this is what we came up with. For dinner!wssmom

Food52 Review: This dish was a great spin on traditional rice risotto, and the ease of preparation was fabulous. I used about 3 1/4 cups of organic chicken stock for simmering, and added two glugs of pinot gris to finish. The sautéed scallions and mushrooms added savoriness, and the parmesan cheese introduced just enough saltiness. Texturally, our ris-oat-o emerged creamy, silky, and perfectly done. I was extremely pleased with this exploration of oats -- they're not just for breakfast! Kudos to wssmom for a great recipe.Bevi

Serves 4 as a side dish

  • 1 cup steel-cut oats (we used Bob's Red Mill)
  • 3 to 4 cups chicken or vegetable stock, preferably homemade
  • 1 1/2 tablespoons butter, divided
  • 4 to 6 scallions, white and light green parts, sliced thinly
  • 1/4 cup crimini mushrooms, sliced thinly
  • 1/2 cup parmesan, shredded
  • Chopped flat-leaf parsley, for garnish
  1. Melt a tablespoon of butter in a medium-sized saucepan, and stir in the scallions. Cook over medium-low heat until softened. In a small skillet, saute the mushrooms in the remaining butter until browned. Set aside.
  2. Add the oats to the scallions and stir until mixed in. Add about a cup of the stock and bring to a simmer, repeating with the two remaining cups of stock. Once all the liquid is incorporated and it is simmering nicely, cover and cook for 10 minutes, or until the oats are al dente.
  3. Pour in a glug or two of the wine, turn up the heat, and cook for another couple of minutes until most, if not all, of the liquid has evaporated. At this point, check the oats for doneness. If they are to your liking and there is some liquid remaining, strain it off. If not, continue to simmer, adding wine and/or stock as needed.
  4. When ready, stir in the parmesan and the reserved mushrooms and heat through. Sprinkle with the parsley and serve.
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Moi_1

over 1 year ago QueenSashy

I love the flavor combo. Congratulations on the CP!

Me

over 1 year ago wssmom

Thank you so much!

Cakes

over 1 year ago Bevi

I love this. What kind of wine do you use? Dry white?

Me

over 1 year ago wssmom

Whatever is on hand. Usually pinot grigio, but it works well with a dry-ish reisling. Come to think of it, it might be very tasty with something off-dry like a sauvignon blanc or a viognier, too.

Image

over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Love. So funny, I was thinking of doing this, too.

Me

over 1 year ago wssmom

Great Minds Think Alike >>>