Alexs Red Berry Risotto Oatmeal Food

SAVORY OATMEAL RISOTTO

Savory Oatmeal Risotto image

Provided by Geoffrey Zakarian

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling
1 Spanish onion, finely minced
2 cups steel-cut oats
Kosher salt and freshly cracked black pepper
About 3 cups chicken stock
2 tablespoons butter
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup grated Parmigiano-Reggiano

Steps:

Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

ALEX'S RED BERRY RISOTTO OATMEAL

Alex's Red Berry Risotto Oatmeal image

Chef Alex Porter uses Arborio rice and red berries to make an anything-but-ordinary oatmeal.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 7

Ingredients

1/2 cup McCann's Irish oatmeal
1 cup Arborio rice
1/2 cup heavy cream
1 vanilla bean, scraped
1/2 cup sugar
1 cup ripe raspberries
1 cup strawberries, washed, hulled, and quartered

Steps:

In a small saucepan, bring 2 cups water and oatmeal to a boil. Reduce heat and simmer, stirring occasionally, for 25 minutes. Remove from heat, and set aside.
In a medium saucepan, combine rice, heavy cream, vanilla bean, and sugar. Add enough water to just cover the rice. Cook over medium heat, stirring constantly with a wooden spoon until the water is absorbed. Repeat the process, adding about 1 cup water at a time and stirring until it is absorbed; continue until the rice is just al dente, about 40 minutes. You will need to add about 3 1/2 cups water in total before the rice is cooked.
Remove rice from heat, and stir in the cooked oatmeal. Add raspberries, and stir to combine. Stir in strawberries, and continue to stir until the berries have turned the risotto slightly pink, 1 to 2 minutes. Serve immediately

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