Wild Mushroom Quinotto

• 4-5 cups vegetable or chicken stock
• 2-3 tablespoons olive oil
• 4 cups chopped mixed wild mushrooms
• 2 tablespoons unsalted butter, divided
• 2 medium shallots, finely chopped
• 3-4 garlic cloves, minced
• 2 cups raw quinoa
• 1/2 cup white wine
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan, Grana Padano or other grated cheese
• Salt and freshly ground black pepper, to taste
• chives or cilantro, to garnish

1. In a saucepan, bring the stock up to a boil and reduce to a simmer while you are working on the other ingredients.
2. Heat a large saute pan with straight sides over high heat.
3. Add the oil and when it starts to shimmer, add about half the mushrooms.
4. You dont want to overcrowd the pan, and the mushrooms should be in a single layer.
5. Leave them for 2 to 3 minutes to develop a nice golden brown.
6. Add 1 tablespoon of butter, season with salt and toss to cook another minute.
7. Remove using a slotted spoon and repeat with the rest of the mushrooms and another tablespoon of butter.
8. Set aside.
9. Reduce heat to medium-low and add shallots and garlic.
10. Cook for 3 to 4 minutes, until translucent, and then add quinoa.
11. Toast for about a minute and then add the white wine.
12. Let it reduce by half and then stir in about 2 cups of the hot stock.
13. Continue adding stock, a 1/2 cup at a time, stirring in intervals for 15 minutes.
14. Youll need between 4 and 5 cups of stock to achieve a risotto-like texture.
15. Cover for the last 5 minutes.
16. Add in the reserved mushrooms, heavy cream, cheese and season to taste.
17. Serve immediately, garnished with fresh herbs.

vegetable, olive oil, mixed wild mushrooms, unsalted butter, shallots, garlic, quinoa, white wine, heavy cream, parmesan, salt, chives

Taken from www.foodrepublic.com/recipes/wild-mushroom-quinotto-recipe/ (may not work)