Oats Risotto

• 4-5 cups chicken stock or low-sodium broth
• 3 tablespoons unsalted butter
• 1 leek (white and tender green parts only) halved, sliced thin and washed
• 1 large garlic clove, peeled and sliced thin
• 1 cup white wine
• 11/2 cups stone or steel-cut oats
• 1 cup English peas, fresh or frozen
• 4-5 ramps or spring onions,
• cleaned and sliced thin
• 1 cup grated Pecorino Romano
• Kosher salt, to taste
• Good olive oil or black truffle oil, for garnish

1. 1. Put stock in a small pot and bring to a simmer. Meanwhile, in a large saucepan over medium heat, melt 2 tablespoons butter. When butter starts bubbling, add leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
2. 2. Add garlic and cook until aromatic, 1-2 minutes more. Add wine and stir to combine. Cook until most of the wine has evaporated, about 7 minutes. Stir in oats and toast 1 minute.
3. 3. Stir in 1 cup simmering stock and cook while stirring frequently. When nearly all the stock has been absorbed, add another cup of stock. Continue adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender, about 25 minutes total.
4. 4. Stir in peas, ramps, 3/4 cup Pecorino and remaining butter. Cook until peas and ramps are heated through, about 1 minute. Season with salt, to taste.
5. 5. To finish the dish, sprinkle risotto with remaining cheese. Drizzle olive or truffle oil overtop and serve immediately.

chicken, unsalted butter, garlic, white wine, stone, english peas, ramps, thin, romano, kosher salt, olive oil

Taken from www.epicurious.com/recipes/member/views/oats-risotto-50184327 (may not work)