Savory Mushroom and Herb Steel Cut Oat Risotto

Ingredients

• 5-1/2 cups vegetable stock (chicken or beef stock may also be used)
• 2 tablespoons unsalted butter
• 1 leek (white and light green part only), halved lengthwise, then cut crosswise into thin slices
• 1/2 teaspoon kosher salt
• 12 ounces mushrooms (I used a mixture of button, cremini, shitake and oyster mushrooms)
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon ground dried sage
• 1/4 cup dry white wine
• 1 cup steel cut Irish oatmeal (not the quick-cooking kind)
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 2 tablespoons chopped fresh parsley, for garnish

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