Comments on: oat risotto with shrimp, asparagus & pecorino http://www.bitchincamero.com/mel/2008/06/oat-risotto-with-shrimp-asparagus-pecorino/ Mon, 01 Dec 2008 20:55:25 +0000 http://wordpress.org/?v=2.6.3 By: We Are Never Full http://www.bitchincamero.com/mel/2008/06/oat-risotto-with-shrimp-asparagus-pecorino/#comment-28040 We Are Never Full Sun, 22 Jun 2008 16:06:23 +0000 http://www.bitchincamero.com/mel/?p=193#comment-28040 you described it perfectly enough for me to be willing to try this - creamy but not mushy. i would've put $$ down that it would be oatmeal-mushy but the pic doesn't prove that! great idea. you described it perfectly enough for me to be willing to try this - creamy but not mushy. i would’ve put $$ down that it would be oatmeal-mushy but the pic doesn’t prove that! great idea.

]]> By: mel http://www.bitchincamero.com/mel/2008/06/oat-risotto-with-shrimp-asparagus-pecorino/#comment-28027 mel Thu, 19 Jun 2008 19:24:29 +0000 http://www.bitchincamero.com/mel/?p=193#comment-28027 Chuck - I've been trying to use different kinds of whole grains as substitutes for the arborio rice. I was nervous about the oats too, but I think they work for a few reasons. The steel cut variety are much heartier, so they stay al dente if you take them off the stove at the right moment - giving you that slightly chewy sensation. Also, you wouldn't be able to do a risotto with something that doesn't give off that bit of starch to make it creamy. It wasn't gooey at all, though I suspect it might be if you exclude the shrimp and asparagus. So, somehow it works...even though it sounds like it shouldn't :) Chuck - I’ve been trying to use different kinds of whole grains as substitutes for the arborio rice. I was nervous about the oats too, but I think they work for a few reasons.

The steel cut variety are much heartier, so they stay al dente if you take them off the stove at the right moment - giving you that slightly chewy sensation. Also, you wouldn’t be able to do a risotto with something that doesn’t give off that bit of starch to make it creamy. It wasn’t gooey at all, though I suspect it might be if you exclude the shrimp and asparagus.

So, somehow it works…even though it sounds like it shouldn’t :)

]]> By: Chuck http://www.bitchincamero.com/mel/2008/06/oat-risotto-with-shrimp-asparagus-pecorino/#comment-28026 Chuck Thu, 19 Jun 2008 18:53:23 +0000 http://www.bitchincamero.com/mel/?p=193#comment-28026 I love risotto! I would have never thought to put oats in it. Not sure, but, wouldn't that make it gooey? It sure looks good! I love risotto! I would have never thought to put oats in it. Not sure, but, wouldn’t that make it gooey? It sure looks good!

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