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Oat Risotto with Peas and Pecorino

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Inspiring Idea Graham Elliot Bowles of Graham Elliot in Chicago cooks steel-cut oats risotto-style to make a savory porridge.

Quick Take Grace Parisi simmers steel-cut oats risotto-style in chicken stock until they’re tender, then stirs in nutty pecorino cheese and sweet baby peas.

Pairing Suggestion

Earthy, full-bodied, Rhône white: 2005 Domaine des Martinelles Crozes-Hermitage Blanc.

Oat Risotto with Peas and Pecorino

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Oat Risotto with Peas and Pecorino

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Oat Risotto with Peas and Pecorino

Of all the recipes in the July issue, this one really stuck out to us because we had never thought of making a savory oatmeal before.  We love it and can't wait to try more savory oatmeals for our blog.  This is an unconventional but delightful dish.  You can see how ours turned out here:

http://thebittenword.typepad.com/thebittenword/2008/06/steelcut-oatmeal-risotto.html 

Posted by: thebittenword.com on July 3, 2008

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