risottoIntimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com

From Chef Curtiss: Savory oatmeal! The cooking method of steel cut oats is strikingly similar to that of risotto, so applying a risotto technique to the once breakfast food was a natural thought. The outcome is amazing. Rich and deep flavors of oats with a nutty essence that is brought forward from a well-aged pecorino romano cheese. Feel free to substitute vegetable stock for the chicken stock, even water is excellent as it allows the oats’ flavor to speak loud and clear.

Steel Cut Oat Risotto

  • 1cupsteel cut oats
  • 1onion, finely chopped
  • 2Tbspextra virgin olive oil
  • 1qtquart unsalted chicken or vegetable stock
  • 2ozpecorino romano cheese
  • 1dashsalt
  • 1dashblack pepper
  1. In a 2-quart sauce pot, set over medium heat, combine the oats and the extra virgin olive oil. Toast the oats until they are golden brown and offer a nutty aroma. Add the chopped onion and stir for another minute.
  2. Add the stock, one cup at a time, allowing the oats to absorb most of the stock before adding more. Stir often while this happening. This should take about 20 minutes.
  3. Once all of the stock is added and most of it is absorbed, adjust the flavor with salt and pepper.
  4. To serve pour risotto into a platter and top with the grated cheese.
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Nutrition Information

Servings: 4

Amount Per Serving

  • Calories: 292
  • Total Fat: 12.51g
  • Cholesterol: 14mg
  • Sodium: 357mg
  • Total Carbs: 29.00g
  •  Dietary Fiber: 4.43g
  •  Sugars: 0.85g
  • Protein: 16.29g

Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer.  Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.

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