Oat Risotto with Prunes
This risotto recipe uses oats instead of rice! Because of the nutty flavour of the oats doesn't need butter or cheese. The original recipe from Wolfgang Puck mixes in a pea puree at the end to make it creamier (just put some peas in a blender). Using the prunes, walnuts, leek and mushrooms as topping also works with regular risotto.
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Ingredients
4 servings
350 g
100 g
350 g
1
100 g
Oats (steel cut or rolled)
Prunes (dried plums)
Chestnut mushrooms
Leek
Walnuts
1 glass
1 L
1/2
2 cloves
1
Dry white wine
Bouillon (mushroom)
Lemon
Garlic
Onion
Prep
15 min
- Dice onion and mince garlic
- Cut mushrooms into slices
- Cut leek into rings
- Cut prunes into small pieces
- Crack or prepare the walnuts
- Set the table (it's best to serve risotto immediately)
Cook
20 min
SauteĢ onion
medium/high heat (in oil) until soft but not coloured ~3 min
Boil water and make bouillon
keep it atĀ a low boil
SauteĢ mushrooms in the meantime
start with high heatĀ and then lower theĀ heat until all moistureĀ is gone ~ 10 min
Add oatsĀ and garlic in the meantime
stir so the oats are heated but don't let them
brown, season with salt and pepper ~2 min
Add white wine
it should sizzle, cook until you don't see any
liquid from the wine ~2 min
Start adding hot bouillon, one bit at a time
stir until nearly all has been absorbed - the oatsĀ should always be soft rather than dry. Repeat thisĀ process until the oats are soft but still have a littleĀ bite (so it's important to taste it regularly, add salt and pepper if needed) ~10 min
keep stirring often,Ā adjust heat if it's too hot, you have to avoid burningĀ the oats
Add leek, walnutsĀ and prunes
cook until the leekĀ is softĀ ~5 min
Serve with the mushrooms, leek and walnuts and add lemon juice to taste
A perfect risotto is creamy and much more fluid than riceĀ (that's why risotto is served on a deep plate)
This is a recipe from the Fork Ranger book
