Mushroom Oat-Sotto

tovegetableswithlove.substack.com

Hetty Lui McKinnon

Ris-Oat-to

This recipe is part porridge, part risotto. It is made with oats, but cooked like risotto. It is inspired by my recipe trip to Copenhagen, where a porridge chain called GRØD consistently attracted queues, serving traditional danish porridge with seasonal toppings. GRØD means porridge in Danish and that can be everything from sweet oat porridge to savory risottos, eaten at any time of the day. This recipe is part porridge, part risotto. It is made with oats, but cooked like risotto. It is inspired by my recipe trip to Copenhagen, where a porridge chain called GRØD consistently attracted queues, serving traditional danish porridge with seasonal toppings. GRØD means porridge in Danish and that can be everything from sweet oat porridge to savory risottos, eaten at any time of the day.

The name “oat-sotto” is a bit of a laugh really. I’m not being serious with it. It’s just a nod to the dish I tried at GRØD called “barley-otto”. Just as bad haha. A few people on Instagram suggested I call it RIS-OATO which is much better!

Use whatever mushrooms you have on hand for this dish. A tip: rehydrated dried mushrooms like porcini would work here too, and even better, you have yourself a ready made mushroom stock for the recipe!

Mushroom Oat-sotto

Serves 4

extra virgin olive oil

2 tablespoons (28g) vegan or regular butter

1 onion, finely diced

4 cloves garlic, finely chopped

2 sprigs thyme

200g (7 ounces) shiitake mushrooms, sliced

250g (8.8 ounces) white button mushrooms, sliced

1 tablespoon tamari or soy sauce

1 tablespoon apple cider vinegar (or rice vinegar)

1 cup (180g) steel cut oats (use gluten free for gf)

4 cups (1 litre) mushroom or veg stock, hot

subheading: Recommended toppings:

sliced radish or turnips

sliced scallions

raw sliced mushrooms

Note: Ingredients may have been altered from the original.

Directions at tovegetableswithlove.substack.com

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