Oatmeal Risotto

3 cups vegetable stock, made with boiling water and good bouillon
1 tablespoon unsalted butter or 2 tbsp olive oil if preferred
1 small leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
1/2 teaspoon sea salt
150g of fancy mixed mushrooms (any type you like)
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 cup dry white wine(optional but recommended)
1 cup steel cut Irish oatmeal (not the quick-cooking kind)
1/4 cup grated Parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh parsley, for garnish

In a large heavy bottomed saucepan, gently fry the leek in butter or oil over a gentle heat with the salt until very soft for about 5 minutes
Add the mushrooms and dried herbs and allow the mushrooms to become really cooked down with lots of colour and water evaporated
Add the oats and coat thoroughly then throw in the wine and cook off for 2 minutes allowing the liquid to deglaze the bottom of the pan
Add the half the stock, stir really well and cover with a lid for 10 minutes stirring occasionally
Add the rest of the stock and allow a further 10 minutes then add the parmesan and parsley and stir vigorously until creamy and season to taste