Ris-Oat-O

• 1 1/2 tablespoons unsalted butter, divided
• 4 to 6 scallions, white and light green parts only, thinly sliced
• 1/2 cup cremini mushrooms, thinly sliced
• 1 cup steel-cut oats (I used Bob's Red Mill)
• 3 cups chicken or vegetable stock (preferably homemade), plus more as needed
• White wine, to taste
• 1/2 cup shredded Parmesan
• Chopped flat-leaf parsley, for garnish

1. Melt 1 tablespoon of butter in a medium-sized saucepan and stir in the scallions. Cook over medium-low heat until softened. In a small skillet, saute the mushrooms in the remaining butter until browned. Set aside.
2. Add the oats to the scallions and stir until mixed in. Add about a cup of the stock and bring to a simmer, letting most of the liquid absorb. Repeat 2 more times with 1 cup of stock each time. Once all the liquid is incorporated and it is simmering nicely, cover and cook for 10 minutes, or until the oats are al dente.
3. Pour in a glug or two of the wine, turn up the heat, and cook for another couple of minutes until most, if not all, of the liquid has evaporated. At this point, check the oats for doneness. If they are to your liking and there is some liquid remaining, strain it off. If not, continue to simmer, adding more wine and/or stock as needed.
4. When ready, stir in the Parmesan and the reserved mushrooms and heat through. Sprinkle with the parsley and serve.

unsalted butter, scallions, cremini mushrooms, oats, chicken, white wine, parmesan, flatleaf parsley

Taken from food52.com/recipes/21577-ris-oat-o (may not work)