This is a series called Oats, where I put oats in existing dishes from around the world. In this episode, I make mushroom risotto using oats instead of Arborio rice, taking oats to the next level.
Ingredients:
– 6 baby Bella mushrooms, washed and destemmed.
– 3 cloves of garlic
– 3 cups of chicken stock
– 1/4 cup of dry white wine
– 1 cup of steel cut oats
– Handful of fresh parsley
– Handful of freshly shredded parmesan.
– 2 tbsp of butter
Recipe:
1. Mince the garlic and mushrooms, and set aside.
2. Chop the parsley and shred the parmesan, set aside.
3. Get a small stock pot, simmer your chicken stock.
4. In a pan, sauté the garlic, mushrooms, and oats for 2 minutes in butter.
5. Get a ladle and add some of your simmering chicken stock to the pan.
6. Add the dry white wine.
7. Repeat step 5 until the oats are cooked.
8. Turn off the heat, and add the parsley and parmesan to the oats.
9. Serve.