Oatmeal—it's what's for dinner! Shed of its customary cloying mantle of sugar, honey, maple syrup, agave nectar, or what have you, 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 I came up with. For dinner! —wssmom
Test Kitchen Notes
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
4 to 6
scallions, white and light green parts only, thinly sliced
cremini mushrooms, thinly sliced
steel-cut oats (I used Bob's Red Mill)
chicken or vegetable stock (preferably homemade), plus more as needed
White wine, to taste
Chopped flat-leaf parsley, for garnish
Melt 1 tablespoon of butter in a medium-sized saucepan and stir in the scallions. Cook over medium-low heat until softened. In a small skillet, sauté the mushrooms in the remaining butter until browned. Set aside.
Add the oats to the scallions and stir until mixed in. Add about a cup of the stock and bring to a simmer, letting most of the liquid absorb. Repeat 2 more times with 1 cup of stock each time. Once all the liquid is incorporated and it is simmering nicely, cover and cook for 10 minutes, or until the oats are al dente.
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 more wine and/or stock as needed.
When ready, stir in the Parmesan and the reserved mushrooms and heat through. Sprinkle with the parsley and serve.