Steel-Cut Oat Risotto
March 12th, 2019 
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Steel cut oats turned risotto?!?! Crazy talk you might say, but don’t knock it until you try it. The oats themselves have great texture even when cooked until tender. I like to make this recipe with equal parts stock and water. I find that when you use all stock, the flavor can become very rich, especially when using homemade chicken stock. I highly recommended using a homemade or very high quality stock/broth. This is the main flavor that will be imparted into the risotto. Trying to omit dairy or keep the recipe vegan, no problem. Simply omit the cheese and use vegetable broth to cook with. But, if you want to spice things up a little, top the risotto with grilled chicken, sautéed shrimp or cooked gourmet mushrooms.
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Steel-Cut Oat Risotto
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4 servings
5 minutes
45 minutes
- 3-4 cups chicken stock, vegetable stock
- 1 tablespoon extra virgin olive oil
- 1 small Spanish onion, chopped about ½ cup
- 1 garlic clove, minced
- 1 cup steel-cut oats
- ½ teaspoon fine sea salt
- Parmigiano Reggiano cheese (optional)
- 4 teaspoons chopped parsley or chives (optional)
- Place 4 cups of stock and 4 cups of water in a large saucepot and bring to a boil. Once it comes to a boil, turn off the heat, cover it with a lid and keep it warm.
- Place a large skillet on medium-high heat. Add oil and onions to the skillet and cook for about 1-2 minutes until the onions start to become translucent. Stir in the garlic and cook for about 30 seconds before it starts to brown. Add in the steal-cut oats, 3 cups of the warm stock mixture and salt. Bring to a boil and the reduce heat immediately to a gentle simmer (medium/ medium-low heat). Stirring often, let the oats cook until the liquid has almost evaporated.
- Add another 3 cups of the broth mixture, stirring frequently, and let it simmer until the oats have absorbed most of the liquid but is still creamy, about 15 minutes. Cook the oats until desired doneness, al dente or tender. Serve with freshly grated Parmigiano Reggiano and herbs.
- Homemade stock is always best and you don’t have to worry about unwanted sodium. But if you don’t have the time to make your own or don’t have any extra lying around, always try your local butcher shop for fresh or even frozen broth.
- When you go to reheat this, it’s always best to add a few tablespoons of stock or water to loosen it up again.
- Make it creamy by finishing it with ¼ cup of heavy cream and/or a tablespoon or two of butter.
