When you think of risotto, you typically think of the creamy dishes made with arborio or carnaroli rice. I like to think of risotto as a cooking technique rather than a dish however: the creaminess of this dish comes from the starch of the grain product you’re using during the cooking process. If risotto is more like a technique, can you make a savory risotto using other grains? Hell yeah!
Like rice, oats are a grain variety loaded with starch so you can make it risotto-style.