Thursday, January 6, 2011
Oat risotto with green onions and bacon
Cook some bacon at the bottom of a medium pan until just starting to crisp and the fat has rendered. Set the bacon aside. In the grease, cook the whites of some green onions with some salt until tender. Add one cup oats and cook a bit in the grease and onions to coat. Then add two cups chicken broth mixed with white wine. Bring to a boil, and simmer on low, stirring occasionally, until tender. Check regularly, stirring in more liquid as needed. Oats tend to get very sticky without any effort. At the end of cooking, stir in grated parmesan cheese, the bacon, and the greens of the onions.