- Prep time
- 15 minutes PT15M
- Cook time
- 35-40 minutes PT40M
- 4 servings
Make steel-cut oats the star of a savory entrée with this sumptuous mushroom risotto.
- 4 tablespoons butter
- ½ yellow onion, minced
- 6 ounces button mushrooms, divided
- 1 cup steel-cut oats
- 6 ounces white wine
- 4 cups chicken stock
- 4 ounces shredded Parmesan cheese
- ¼ bunch parsley, chopped
- Salt and pepper, to taste
In a straight-sided sauté pan, melt 1 tablespoon butter. Add onions and sauté until translucent, about 3-5 minutes. Dice ⅔ of the mushrooms and slice the remaining ⅓. Add diced mushrooms to the onions and continue to cook over medium heat until all of the mushroom liquid has evaporated.
Add oats and gently toast for 1-2 minutes. Add white wine and cook, stirring constantly, until the wine is completely absorbed. Add 1 cup of chicken stock and cook until it is completely absorbed, then continue this process with remaining stock until the oats are cooked and have a creamy consistency.
Add Parmesan cheese, remaining butter and salt and pepper to taste. Stir until the cheese is completely melted, then finish with chopped parsley.
In a separate pan, sauté sliced mushrooms until golden brown.
Spoon finished risotto onto a plate and serve hot, topped with sautéed mushrooms.