Lunchbreak: Three sisters toasted oat risotto

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Sable Kitchen & Bar
505 North State Street
(312) 755-9704

Three Sisters Toasted Oat Risotto
Yield: 6 servings

2 Tablespoons unsalted butter
2 cloves garlic, thinly sliced
2 cups wild mushrooms, sliced
1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise
1 cup steel-cut oats
5 cups chicken stock or vegetable broth
salt and freshly ground pepper
1 cup pecorino shavings
4 cups packed kale, thinly sliced
extra virgin olive oil

In a large saucepan, melt the butter. Add the leeks, garlic, and mushrooms cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the oats and cook for 1 minute. Add 1 cup of the stock and simmer over moderate heat, stirring frequently, until nearly absorbed. Continue cooking the oats, 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 and suspended in a thick sauce, about 25 minutes total. Season with salt and pepper. Stir in the kale, 3/4 cup of the cheese and cook until the kale is wilted, about 1 minute. Transfer the risotto to bowls, sprinkle with the remaining cheese, drizzle with olive oil, and serve.

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