I'm so in love with this recipe for a couple of reasons. Primarily, because it alleviated my feelings of guilt for buying a tin of oatmeal purely for the container. Now, anyone who's ever been out to breakfast with me knows: I really don't like sweet breakfast (I don't even like donuts). Pancakes and waffles only rarely have their place at my table, and that's only at dinner-time. Never in the morning. So, the chances of me eating this oatmeal, in a sweet capacity, for breakfast, were non-existent. This risotto allowed me to eat them in a savory way, and it was damn tasty.
I won't lie - when it was simmering, it really, really smelled like breakfast was cooking. But in the end, it didn't taste like breakfast at all! It was an earthy, mushroom-filled side dish that was every bit as delicious as traditional rice risotto, but much healthier. —foxeslovelemons
6 - 8 as a side dish
vegetable stock (chicken or beef stock may also be used)
leek (white and light green part only), halved lengthwise, then cut crosswise into thin slices
mushrooms (I used a mixture of button, cremini, shitake and oyster mushrooms)
garlic cloves, minced
chopped fresh thyme leaves
ground dried sage
dry white wine
steel cut Irish oatmeal (not the quick-cooking kind)
grated Parmesan cheese, plus extra for garnish
In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
Meanwhile, melt butter in a large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add mushrooms, garlic, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you'll just continue adding stock, 1 ladle at a time, and stirring. You do NOT need to stand and stir constantly, but you should stir frequently, so just do some other stuff around the kitchen while you linger. The oats should take about 25 minutes to cook (taste to make sure they are tender). You should have enough stock (be sure to keep the lid on it when you're not using it, so it doesn't evaporate!), but if you run out before the oats are tender, just add some water.
To finish, vigorously stir in 1/4 cup cheese. Serve garnished with parsley and extra cheese.