Risotto for breakfast? Why not? The steel cut oats take on an Arborio-like quality in this savory porridge. A great snowy morning dish to get you revved up for shoveling. - mrslarkin —mrslarkin
Test Kitchen Notes
Mrslarkin mentions that this is a great snowy morning dish, and I agree, but when I initially read the recipe I had a hunch it would be great for lunch paired with some greens, or as a side to chicken or juicy portobello mushrooms. This savory dish works well beyond breakfast and snowy days. I started off by toasting the oats to add a nutty quality to the dish. While things were cooking, I blanched the frozen peas in boiling water so that they’d be quickly finished off when they were added to the cooked oats along with the cheese and cream. I tasted the dish before adding cream, and it’s lovely without it too. —macollins
steel cut oats (not quick cook) or oat groats (coarsley chopped in food processor)
2 1/2 cups
hot chicken stock
grated Parmigiano Reggiano
Salt and pepper, if desired
In This Recipe
In a medium-sized pot over medium heat, melt butter. Add onions and cook until translucent. Do not brown.
Add oats and stir to coat the grains with the butter/onion mixture.
In half-cup increments, ladle hot broth over oats and stir, as you would for risotto, until most of the broth is absorbed. Repeat this step until all the broth is absorbed, and oats are al dente, and still a little soupy.
Taste the oats for salt and add some to the pot if needed.
Add the peas and stir to combine. Turn off the heat. Fold in the cheese and cream. Let sit for a minute or so to let the oats absorb a little more liquid.
Serve in warm bowls topped with additional cheese, and cracked black pepper if desired.