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Oat Risotto with Wild Mushrooms and Kale

Heather Terhune, Sable Kitchen & Bar
Chicago, IL

Chef demonstration
All seasons

  • 2 tbsp unsalted butter
  • 2 cloves garlic, thinly sliced
  • 2 cups wild mushrooms, sliced
  • 1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise
  • 1 cup steel cut oats
  • 5 cups chicken stock or vegetable broth
  • salt and freshly ground pepper
  • 1 cup pecorino shavings
  • 4 cups packed kale, thinly sliced
  • extra virgin olive oil
  • 1 cup microgreens (optional)

1. In a large saucepan, melt the butter.  Add the leeks, garlic, and mushrooms cook over moderate heat, stirring occasionally, until softened, about 5 minutes.  

2.  Stir in the oats and cook for one minute.  Add 1 cup of the 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.  The risotto is done when the oats are chewy tender and suspended in a thick sauce, about 25 minutes total. 

3.  Season with salt and pepper.  Stir in kale, 3/4 cup of the cheese and cook until the kale is wilted, about 1 minute.  Transfer the risotto to bowls, sprinkle with the remaining cheese, drizzle with olive oil, top with the micro greens if using, and serve.  

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