Buzz
I’m a dedicated savory breakfast enthusiast. Although I enjoy sweets, consuming them in the morning often causes problems for me, and I simply don’t have a craving for sugar when I wake up. This has led me to avoid oatmeal, which often feels like a plain, unseasoned porridge that’s typically made more palatable with butter, sugar, and toppings better suited for a cookie.
Naturally, like any grain-based porridge, oatmeal can be made savory, but it requires more than just tossing some cheese into instant oatmeal. To craft the ultimate savory oatmeal, you need to approach it like a risotto, or rather, make what I like to call risoatto.
There are two essential components for risoatto—steel-cut oats (Irish ones are preferred) and a rich, flavorful stock or broth. Vegetables and other additions are up to your personal taste, though I’m currently fond of mushrooms and corn. After sautéing the vegetables in butter and toasting the oats, you gradually stir in the stock, adding a quarter cup at a time, until you achieve a thick, savory porridge. This isn’t the fastest breakfast, but it’s incredibly satisfying. To make two servings, here’s what you’ll need:
4 ounces of mushrooms (I prefer baby shiitakes)
2 tablespoons of butter, divided
1/2 cup of corn kernels
1 tablespoon of soy sauce
1/2 teaspoon of Trader Joe’s Umami Seasoning or shiitake mushroom powder (optional)
1 cup of steel-cut oats
2-3 cups of broth or stock
Parmesan cheese
Scallions, chives, or any fresh herbs you prefer
In a medium stock pot or Dutch oven, melt one tablespoon of butter over medium-high heat, then add the mushrooms and cook until they’re crispy on the edges. Remove half of the mushrooms and set them aside. Add the corn and cook for a couple of minutes, then stir in the soy sauce, Umami Seasoning, and the second tablespoon of butter. Once the butter has melted, give everything a good stir, then add the oats and cook, stirring frequently, for about a minute.
Lower the heat to medium, and then add your first 1/4 cup of stock. Stir constantly until the liquid is absorbed, and repeat the process until the oats are cooked and you've added at least two cups of stock (though it might take as much as three).
Serve in bowls, topping with the reserved mushrooms, and sprinkling Parmesan, scallions, or any fresh herbs you like. You could add an egg on top, but risoatto is so hearty on its own that it’s not necessary. However, if you like, crumbled bacon goes wonderfully with corn and could be a great addition.
