Mushroom Oat Risotto - Toledo (OH) News, Weather and Sports


Mushroom Oat Risotto

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  •  2 tablespoons Olive Oil
  •  1 small yellow onion minced
  • 2 sliced garlic cloves
  • 1 cup steel-cut oats / pin oats
  • 1/4 cup white wine
  • 5 cups miso-thyme broth
  • 1 cup sliced mixed mushrooms
  • 1/8 cup heavy cream
  • Salt and Pepper
  • 1 cup BellaVitano Cheese
  • 1/2 handful chopped roasted almonds


  1. In a large saucepan, heat olive oil over medium heat.
  2. Add the onions, garlic and mushrooms sweat over medium until onions are translucent about 5 minutes
  3. Stir in the oats and toast for 1 minute.
  4. deglaze with white wine and reduce by half
  5. Add 1 cup of warm broth 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.
  6. The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total. Season with salt and pepper.
  7. Stir 3/4 cup of the cheese Season with Salt and pepper Transfer the risotto to bowl
  8. Sprinkle with Almonds the Remaining Cheese
  9. Enjoy


Miso-Thyme Broth


  • 6 cups water
  • 1/3 cup shiro miso (blond)
  • 2 onion chopped
  • 5 cloves garlic smashed
  • large bunch fresh thyme
  • 2 bay leaf


  1. Whisk Miso and Water together in large pot.
  2. Add everything else bring to soft boil then turn down to simmer for 2 hours
  3. Strain.



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