Mushroom Oat Risotto - WICU12/WSEE Erie, PA News, Sports, Weather and Events

Ingredients

•  2 tablespoons Olive Oil
•  1 small yellow onion minced
• 2 sliced garlic cloves
• 1 cup steel-cut oats / pin oats
• 1/4 cup white wine
• 5 cups miso-thyme broth
• 1 cup sliced mixed mushrooms
• 1/8 cup heavy cream
• Salt and Pepper
• 1 cup BellaVitano Cheese
• 1/2 handful chopped roasted almonds

Method

1. In a large saucepan, heat olive oil over medium heat.
2. Add the onions, garlic and mushrooms sweat over medium until onions are translucent about 5 minutes
3. Stir in the oats and toast for 1 minute.
4. deglaze with white wine and reduce by half
5. Add 1 cup of warm broth stock and simmer over moderate heat, stirring frequently, until nearly absorbed. Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions.
6. The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total. Season with salt and pepper.
7. Stir 3/4 cup of the cheese Season with Salt and pepper Transfer the risotto to bowl
8. Sprinkle with Almonds the Remaining Cheese
9. Enjoy

Miso-Thyme Broth

Ingredients

• 6 cups water
• 1/3 cup shiro miso (blond)
• 2 onion chopped
• 5 cloves garlic smashed
• large bunch fresh thyme
• 2 bay leaf

Method

1. Whisk Miso and Water together in large pot.
2. Add everything else bring to soft boil then turn down to simmer for 2 hours
3. Strain.