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