sydni_64: (Default)
Oh, 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!

Profile

sydni_64: (Default)
sydni_64

July 2011

S M T W T F S
     12
3456789
10111213141516
17181920212223
24252627282930
31      

Syndicate

RSS Atom

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags
Powered by Dreamwidth Studios