cacio e pepe ris-oat-o with crispy shallots
SERVES 4 30g (2 tablespoons) butter ½ onion, finely chopped 4 garlic cloves, finely chopped 150g (1 cup) cracked oats 120ml (½ cup) dry white wine 480ml (2 cups) vegetable
or chicken stock
150g (1⅔ cups) finely
grated parmesan freshly ground black pepper fresh basil, to garnish
CRISPY SHALLOTS
4 shallots, finely sliced
into rounds
60ml (¼ cup) olive oil ½ teaspoon flaky sea salt
1 To make the crispy shallots, place the shallots in a small frying pan, cover with the olive oil and cook, stirring occasionally, over a medium heat for 20 minutes until golden brown. Keep a close eye on the pan as they can burn quickly. Remove with tongs and drain on paper towel, then toss with the flaky salt and set aside.
2 Melt the butter in a medium saucepan over a medium heat, add the onion and garlic and sauté for 5 minutes, or until fragrant and translucent. Add the oats and sauté for 2 minutes until lightly toasted. Pour in the white wine and let the oats absorb the liquid, then add the stock. Bring to the boil, then reduce the heat and simmer for 15—20 minutes, stirring frequently, until the liquid has been absorbed and the oats are soft with a bite (see Tip).
Stir in the parmesan and eight grinds of the pepper mill.
3 Serve risotto warm, topped with crispy shallots. Garnish with basil.
TIP
If you would rather use a pressure cooker to make the risotto, set the cooker to sauté and melt the butter in the pot while it heats up. Add the onion and garlic and sauté for 5 minutes, or until fragrant and translucent. Add the oats and sauté for 3 minutes until lightly toasted. Pour in the white wine and let the oats absorb the liquid, then add the stock. Turn off the sauté setting, cover and lock the lid, and set to high pressure for 5 minutes. Allow the pressure cooker to naturally release the pressure for 10 minutes. Remove the lid and stir in the parmesan and eight grinds of the pepper mill.