Oat Risotto with Peas and Pecorino
Chef Graham Elliot cooks steel-cut oats risotto-style to make a savory porridge. For a quicker version, 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. Slideshow: More Risotto Recipes
July 2008