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      RECIPE TITLE " Irish Oatmeal Risotto" Recipe courtesy of iGourmet Specialty Recipes

    yields serves 6 time-- difficultymoderate


    • 2 cups McCann’s Steel Cut Irish Oatmeal
    • 3 tablespoons olive oil (or butter)
    • 1/4 cup minced shallots
    • 2 cloves garlic, peeled and minced
    • 5-6 cups hot strong unsalted defatted chicken or beef broth
    • 2 tablespoons minced fresh parsley
    • 1 tablespoon fresh lemon juice
    • 1/2 cup grated Parmesan cheese
    • salt & pepper to taste
    • pinch saffron for color (optional)


    Heat olive oil in heavy saucepan over medium high heat. When hot, add shallots and garlic. Sauté for 3 minutes. Stir in the oats and sauté for about 5 minutes or until oats are glistening. Begin by adding the hot broth 1/2 cup at a time (and saffron if used), stirring continuously, until each 1/2 cup has been absorbed. When oats have absorbed enough broth to be a rich, creamy texture with a bit of bite left, remove from heat. Stir in parsley, lemon juice, cheese, salt and pepper.
    Serve hot.


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