Oat Risotto ala Remy
Important the risotto is not dry let the oats work and keep stiring (mentioned this already but it is really important) The risotto needs to shine and add the liquid little by little. It is ok when a little runny the oats will absorb the liquid. It should be a little runny at the end and not super firm! Enjoy! The best way to enjoy this is ofcourse with fresh porchini mushrooms or morelle mushrooms or shrimp. Place the risotto and decorate with different vegetables with a small crunch and or the seafood. . When you can Brown the larger chunks of mushroom in a pan quickly without fat to give them some color and flavor is a nice technique.
≈ 365 kcal · 14 g Protein · 38 g Kohlenhydrate · 15 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Prepare all the ingredients ready to use. Mise en place is key
- 2
Melt the butter add the olive oil and slowly glace the diced onions for 5 minutes. add the oats and glaze everything for 5 minutes.
- 3
Add the wine little by little and wait until the oats hav obsorbed the wine. Slowly stirring the rice all the time. do this with love slow is the way to go. . !! This is important gently stirring the oats!! Add the garlic before the stock if you like a more present flavor if not add it after this onions it will mellow down.
- 4
Add a quarter of the stock and keep stirring untill the oats absorb the liquid. Becareful not to add too much liquid. This process takes around 15 - 20 depending on the oats you use. The oats should have a light bite
- 5
Gently stir in the shaven or shredded swiss or parmensan cheese,optional parsley, rosmarin and thymian. Take 75% of the shaven mushrooms and add just before serving mix it in gently. The rest is added on top. Important it needs to be shaven thin! Go and serve either with champagne or a broad shouldered French/Italian red. Medoc reds lend themselves very well for this type of risotto. Alterntive add some Last step around 200 grams pea puree to the risotto. stir in gently. Add liquid if too firm. You should have a nice green color. Make it pop! Add pepper and salt as desired at the end add you do not want to overseason.
- 6
The optionals: Fry the room temperature shrimp quickly if to ensure they are juicy.
Rémys Weinempfehlung
champagne
Go and serve either with champagne...
broad shouldered French/Italian red
or a broad shouldered French/Italian red. Medoc reds lend themselves very well for this type of risotto.
