Oat Risotto with Soft-Boiled Eggs, Avocado, and Hazelnut Dukkah

It can be a bit of a mental hurdle to think of oats as a tarpaulin for savory flavors; however, their subtle, natural sweetness and mildness can take a heavy-handed application of what are traditionally thought of as “dinner spices.” I’ve paired the classic risotto grain, arborio, with tawny steel-cut oats as this bowl’s base. Dukkah, an Egyptian dried condiment made of nuts and spices, along with buttery, chartreuse avocado, and a golden-cored soft-boiled egg all land gleefully on top of t