Inside assigningSequence contains no elementsSystem.Core Steel Cut Oat Risotto with Burrata Cheese and Candied Pistachios - Recipe |
  • 3 Tablespoon(s) extra virgin olive oil
  • 1/2 piece(s) yellow onion diced
  • 2 piece(s) garlic cloves
  • 1 1/2 Cup(s) Quaker Steel Cut Oats
  • 1 Cup(s) dry white wine
  • 8 Cup(s) chicken stock
  • 2 Tablespoon(s) butter
  • 1/4 Cup(s) cream
  • 1/4 Cup(s) parmesan cheese
  • 1 Pinch(s) Kosher salt to taste
  • 1 Pinch(s) black pepper to taste

Candied Pistachios

  • 1 Cup(s) pistachios, finely chopped
  • 1 Tablespoon(s) olive oil
  • 1 Tablespoon(s) corn syrup
  • 1 Tablespoon(s) sugar
  • 1 Teaspoon(s) water
  • 1/4 Teaspoon(s) kosher salt
  • 1 Pinch(s) pepper, freshly cracked to taste

Compound Goat and Burrata Cheese

  • 1 Pound(s) goat cheese
  • 1/2 piece(s) burrata cheese
  • 1/2 Cup(s) unsalted butter
  • 2 Tablespoon(s) lemon juice, fresh
  • 1 Tablespoon(s) thyme, chopped
  • 1 Tablespoon(s) parsley, chopped
  • 1 Teaspoon(s) pink peppercorns, cracked
  • 1/2 Teaspoon(s) salt, kosher

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Cooking Instructions

Heat chicken stock and keep warm in a saucepan. Heat oil in medium saucepan and sauté onion and garlic until translucent. Add steel cut oats and stir until well coated. Add wine and stir until almost all wine has evaporated. Add 1 cup of chicken stock and stir until absorbed by oats. Add remaining chicken stock 1 cup at a time, stirring until oats have absorbed all liquid. Stir in butter, cream, and Parmesan cheese until melted. Season with salt and pepper.
To make Goat and Burrata Cheese Compound: Cream butter in a standing mixer. Add burrata cheese and blend well. Add goat cheese and blend well. Add lemon juice, herbs, pink peppercorn, and salt. Blend well. Transfer to bowl for later use
Candied Pistachios: Preheat oven to 325F. Fill a medium bowl with hot tap water and add the nuts. Swish around and drain. In a separate bowl add corn syrup, sugar, salt, and pepper. Mix nuts thoroughly in syrup mixture. Line a baking sheet with parchment paper. Spread coated nuts onto baking sheet in a thin layer. Bake for 20-30 minutes or until golden brown and crispy. Remove from oven and gently break apart.
Dish Assembly: Spoon risotto onto plate or into bowl. Place a dollop of the compounded goat and buratta cheese on top. Sprinkle candied pistachios over risotto and serve.


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