Labor Day Weekend Away
Summer isn’t over yet! Celebrate Labor Day weekend right! The last few years I have spent the holiday weekend in Michigan. This weekend I will be doing the same and serving up one of my favorite weekend breakfasts. Photos of this recipe caused quite a stir on social media so I had to share! This is guaranteed to be a go-to for any occasion! The original recipe comes from Martha Stewart Living, linked here. Below I have rewritten the original recipe for Alex Porter’s red-berry risotto oatmeal. Now, if this is your first time making risotto, don’t worry. Plan ahead and give yourself enough time (roughly an hour) and it will be perfect! Enjoy!
Red-berry Risotto Oatmeal:
Recipe yields 6 servings
½ cup McCann’s Irish Oatmeal
1 cup Arborio rice
½ cup heavy cream
1 Madagascar vanilla bean, sliced and scraped
½ cup granulated sugar
3 ½ cups water
1 cup frozen raspberries
1 cup frozen strawberries, sliced
• Combine Irish oatmeal and 2 cups of water in a small saucepan. Bring to a boil. Reduce to a simmer, stirring occasionally for 25-30 minutes. Remove from the heat and set aside.
• Combine Arborio rice, heavy cream, inside of vanilla bean, and sugar in a medium saucepan or skillet. From the 3 ½ cups of water, add just enough to cover the rice. Stir to combine. Cook over medium heat to a low boil. Make sure to stir mixture constantly until the moisture is absorbed. Add another cup of water and repeat the process until all 3 ½ cups have been added and absorbed. This will take about 45 minutes. Be patient and continue stirring until rice is cooked al dente and mixture is almost paste-like.
About halfway through this process, I begin to thaw the berries at room temperature.
• Once rice is cooked, remove from the heat. Stir in the oatmeal until combined and then the thawed berries. I have found that frozen berries seem to hold up better than fresh. Give the oatmeal one last stir to combine until a nice pink color has been mixed throughout.
I guarantee there will be no leftovers!