Savory Oat Risotto

01Method

1. 1

   Pour the chicken stock into a small saucepan and warm over medium heat until it begins to simmer, about 5 minutes. Take off the heat and keep covered to retain warmth.

2. 2

   Set aside a small portion of the spring onion tops for later use.

3. 3

   Melt 2 tablespoons of butter in a large skillet over medium heat. Add most of the spring onions and sauté until softened, about 1 minute. Stir in the spring garlic and continue cooking until tender, 2 to 3 minutes.

4. 4

   Add the oats to the skillet and stir for 30 seconds. Add another 2 tablespoons of butter and cook, stirring, until the oats are lightly toasted, about 2 minutes. Season with salt and pepper, then pour in the wine and stir until it has cooked off, about 3 minutes.

5. 5

   Ladle in just enough warm stock to submerge the oats. Cook, stirring frequently, until most of the liquid is absorbed, about 3 minutes. Continue adding stock in ladlefuls, stirring between additions and allowing each to absorb before adding the next, until the oats are tender and creamy, about 24 minutes. Fold in the reserved spring onion tops and cook for 1 more minute.

6. 6

   Lower the heat. Stir in the remaining tablespoon of butter and the Parmigiano-Reggiano until fully melted and incorporated, about 1 minute. Adjust seasoning with salt and pepper.