Quinoa Risotto With Walnuts, Sage And Porcini

• 4 tablespoons butter
• 1 large shallot, minced
• 1/4 ounce dried porcini, soaked in 3 cups of boiling water for about 30 minutes and then chopped (save the liquid!)
• 1 cup quinoa
• 1/4 cup dry white wine
• The 3 cups of porcini soaking liquid
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup toasted ground walnuts (toast in oven at 350F for about 8 minutes)
• 5 to 6 minced fresh sage leaves
• 2/3 cup grated parmesan cheese
• Salt and pepper to re season if desired

1. In a medium sauce pan saute the shallot in 3 tablespoons of the butter until soft. Stir in the quinoa and chopped porcini thoroughly.
2. Add the wine and over medium heat stir almost constantly until the wine is absorbed. Stir in the salt and pepper.
3. Start adding the porcini liquid a little at a time (maybe a third to half cup) while stirring over the heat. Add more liquid as the quinoa absorbs each addition. It should take 20 to 30 minutes for all of the liquid to absorb.
4. Stir in the sage leaves and walnuts, remove from the heat and stir in the parmesan and last tablespoon of butter. Re season with salt and pepper if desired.

butter, shallot, porcini, quinoa, white wine, porcini soaking, salt, black pepper, ground walnuts, sage, parmesan cheese, salt

Taken from food52.com/recipes/15556-quinoa-risotto-with-walnuts-sage-and-porcini (may not work)