The first week out on “Top Chef Masters”, Verona-based chef Floyd Cardoz won high praise from Ruth Reichl, the former editor of Gourmet magazine, for a risotto he crafted from oats. That idea sort of boggles the mind (oats being more of a breakfast dish in our house), and so we e-mailed Chef Cardoz for the recipe, and he obliged. Will he be in the judges’ favor tonight? One can only hope…
Oat Risotto
1 can Irish steel cut oats
3 tablespoons canola oil
2 sticks cinnamon
5 cloves
3 tablespoons butter
10 ginger coins
6 garlic cloves
6 shallots sliced
3 quarts chicken stock
Salt
Method:
In a rondo add the canola oil, cook whole spice until aromatic. Add the butter, shallots, ginger and garlic and cook until shallots get transparent. Add the oats and reduce the heat. Toast for 10 – 15 minutes until nutty. Add chicken stock 1 quart at a time while stirring, risotto style until creamy and tender. Add some salt while cooking. Cool remove the garlic, ginger and spices
To finish :
3 tablespoons butter
1 sliced spring onions, tops and bottoms
3 tablespoons minced ginger
2 tablespoons minced chilies ( not thai)
Par cooked oats
Chicken stock
1 quart blanched Tuscan kale puree
¼ cup grated fresh horseradish
Heat the butter and the spring onions, ginger & chilies and cook for 2-3 minutes. Add the oats and the stock and cook until warm. Add the kale and horseradish and season and serve.
