Savory Oat Risotto

Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.

Print Recipe

Prep Time 10

Cook Time 43

Total Time 53

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1780.9 kcal

Equipment

1 Small Saucepan For heating chicken stock
1 Large Skillet For preparing the risotto
1 Chef's knife For chopping spring onions and garlic
1 Wooden Spoon or Spatula For constant stirring
1 Ladle For adding stock gradually

Ingredients

Main

3 cups chicken stock
1 bunch spring onions chopped, or more to taste
5 tablespoons butter divided
½ bunch spring garlic minced, or more to taste
2 cups steel-cut oats
sea salt and freshly ground black pepper to taste
⅓ cup white wine
½ cup grated Parmigiano-Reggiano cheese

Instructions

Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
Measure out 2 tablespoons spring onion tops and reserve.
Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Notes

Achieving the perfect creamy texture for this oat risotto hinges on two key techniques: constant stirring and gradual addition of hot stock. Stirring helps release the oats' starches, creating a velvety consistency. Adding stock in small increments ensures the oats absorb it evenly, preventing a soupy or dry result. For enhanced flavor, consider using homemade chicken stock. A final emulsification with butter and Parmigiano-Reggiano (known as 'mantecatura') off the heat is crucial for richness and a glossy finish. Don't be afraid to taste and adjust seasoning throughout the cooking process, especially the salt and pepper, to balance the savory notes.