I found most of this recipe from a chef named Sean Brock who owns two restaurants in Charleston SC, Husk and Mc Crady's. Instead of using the usual Arborio Rice for risotto, he uses steel cut oats. What I love about this recipe is how much better I feel the next day, rice like pasta makes me feel heavy and takes a while to work through my system but the oats ... well they just keep on moving!
1 quart chicken broth
2 tbsp butter
1 leek
3 large cloves garlic
1 cup white wine
1 1/2 cups steel -cut oats
1 cup frozen petite peas
8oz button mushrooms
1/2 cup pecorino romano
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