Anthony Quintano / TODAY
- 1 teaspoon olive oil
- ½ cup heritage bacon, diced
- 1 shallot, finely diced
- ½ pound mixed wild mushrooms
- 1 teaspoon good white wine vinegar
- 2 cups steel-cut Irish oats, soaked in water overnight in a warm place
- 4 cups water, heated
- ½ cup finely grated Irish cheddar cheese
- 2 tablespoons Irish butter
- 2 tablespoons coarsely chopped fresh parsley
- Freshly ground black pepper
- 1 egg
- After soaking the oats, strain and discard the water.
- Warm the olive oil in a large heavy-bottomed pot over medium heat and add the bacon. Sauté until golden brown. Add the shallots and mushrooms and sauté until the shallots are translucent, about 2 minutes. Add the vinegar, cook for 30 seconds.
- Add 1 tablespoon of butter and cook about 2 minutes. The mushrooms should be moist and there should still be a little liquid in the bottom of the pot.
- Toss in the oats, then a ladle-full of the water and stir with a rubber spatula. As the oats absorb the liquid, add in a bit more just as you would to make a risotto, stirring the whole time. Stirring helps the starch in the oats come together and lends a nice creamy texture to the risotto.
- Once the oats are fully cooked through, about 15-20 minutes, fold in the cheese and then the rest of the butter. Adjust the seasoning as needed. Serve with a fried egg, if you like, and a sprinkling of parsley.