Directions

1. To make the crispy shallots, place the shallot in a small frying pan, cover with the olive oil and cook, stirring occasionally, over a medium heat for 20 minutes until golden brown. Keep a close eye on the pan as they can burn quickly. Remove with tongs and drain on paper towel, then toss with the flaky salt and set aside.
2. Melt the butter in a medium saucepan over a medium heat, add the onion and garlic and saute for 5 minutes, or until fragrant and translucent. Add the oats and saute for 2 minutes until lightly toasted. Pour in the white wine and let the oats absorb the liquid, then add the stock. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, stirring frequently, until the liquid has been absorbed and the oats are soft with a bite.
3. Stir in the Parmesan and eight grinds of the pepper mill. Serve the risotto warm topped with crispy shallots. Garnish with basil, if using.
4. If you would rather use a pressure cooker to make the risotto, set the cooker to saute and melt the butter in the pot while it heats up. Add the onion and garlic and saute for 5 minutes, or until fragrant and translucent. Add the oats and saute for 3 minutes until lightly toasted. Pour in the white wine and let the oats absorb the liquid, then add the stock. Turn off the saute setting, cover and lock the lid and set to high pressure for 5 minutes. Allow the pressure cooker to naturally release the pressure for 10 minutes. Remove the lid and stir in the Parmesan and eight grinds of the pepper mill.

Serves 4

This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado