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Ris-oat-to.
Oct. 31st, 2009 03:58 pmOh, my.
So, I love risotto. Love it. One summer, one of my friends and I decided to perfect the art of making it at home (it was awful weather, that summer--cold, rainy, dark, and calling out for comfort food). Well, we perfected the art. Believe me when I say, this gift can sometimes be a curse. I know that if I buy a bag of arborio rice, something mind-blowingly comforting and delicious (and fattening!) will be created in my kitchen. With great power, comes great responsibility.
Well, I recently heard that steel-cut oats could be prepared risotto-style. I figured it was worth a try. Boy, is it wonderful! Not only are you substituting healthy whole-grains for the starchy arborio, but you are also adding a nutty and comforting flavor dimension to the dish. My Italian-American friend was extremely skeptical, but when he tasted it he said, Wow! That is delicious!
I made my ris-oat-to with clam stock, garlic, leeks, sauteed mushrooms, a little Madeira, and one crumbled up vegetarian Italian sausage link (if you are an omnivore, of course you can use meat sausage). I grated some Pecorino Romano to put on top, but it really truly does not need it, I think because the oats themselves already have that rich, nutty taste to them.
Obviously, this would work with whatever you like in risotto. I am so happy I have found a way to eat "risotto" on a more regular basis!
So, I love risotto. Love it. One summer, one of my friends and I decided to perfect the art of making it at home (it was awful weather, that summer--cold, rainy, dark, and calling out for comfort food). Well, we perfected the art. Believe me when I say, this gift can sometimes be a curse. I know that if I buy a bag of arborio rice, something mind-blowingly comforting and delicious (and fattening!) will be created in my kitchen. With great power, comes great responsibility.
Well, I recently heard that steel-cut oats could be prepared risotto-style. I figured it was worth a try. Boy, is it wonderful! Not only are you substituting healthy whole-grains for the starchy arborio, but you are also adding a nutty and comforting flavor dimension to the dish. My Italian-American friend was extremely skeptical, but when he tasted it he said, Wow! That is delicious!
I made my ris-oat-to with clam stock, garlic, leeks, sauteed mushrooms, a little Madeira, and one crumbled up vegetarian Italian sausage link (if you are an omnivore, of course you can use meat sausage). I grated some Pecorino Romano to put on top, but it really truly does not need it, I think because the oats themselves already have that rich, nutty taste to them.
Obviously, this would work with whatever you like in risotto. I am so happy I have found a way to eat "risotto" on a more regular basis!
