• 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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