Heat chicken stock and keep warm in a saucepan. Heat oil in medium saucepan and sauté onion and garlic until translucent. Add steel cut oats and stir until well coated. Add wine and stir until almost all wine has evaporated. Add 1 cup of chicken stock and stir until absorbed by oats. Add remaining chicken stock 1 cup at a time, stirring until oats have absorbed all liquid. Stir in butter, cream, and Parmesan cheese until melted. Season with salt and pepper.

Cream butter in a standing mixer. Add burrata cheese and blend well. Add goat cheese and blend well. Add lemon juice, herbs, pink peppercorn, and salt. Blend well. Transfer to bowl for later use

Preheat oven to 325°F. Fill a medium bowl with hot tap water and add the nuts. Swish around and drain. In a separate bowl add corn syrup, sugar, salt, and pepper. Mix nuts thoroughly in syrup mixture. Line a baking sheet with parchment paper. Spread coated nuts onto baking sheet in a thin layer. Bake for 20-30 minutes or until golden brown and crispy. Remove from oven and gently break apart.

Spoon risotto onto plate or into bowl. Place a dollop of the compounded goat and buratta cheese on top. Sprinkle candied pistachios over risotto and serve.