Tuesday, February 18, 2014

Quinoa Risotto with Shiitake Mushrooms
4 tbsp olive oil
7 oz Shiitake mushrooms, cleaned and sliced (1 container from TJ’s worked fine for me)
1 cup quinoa, rinsed
5 cups vegetable broth, kept warm in a pan (3 cups was plenty for me)
1/3 cup white wine
1 shallot, diced
1 clove garlic, minced
1/4 cup grated parmesan cheese
1/4 cup créme fraîche
Salt and pepper, to taste
“In a large skillet heat the olive oil over medium heat. Add the Sliced mushroom and sauté until golden and soft, about 5 minutes. Remove from skillet and set aside. Lower heat, add shallot and garlic to pan and sauté slowly until they begin to soften and become translucent, about 5 minutes. 
Increase the heat to medium high and add the quinoa. Stir for about 3 minutes until the quinoa is coated with oil and slightly toasted. Lower the heat to a simmer; add the wine and continue to stir until it is absorbed. Once the wine is absorbed pour about 1/2 cup of warm broth into the quinoa and continue to stir and simmer until it is completely absorbed. Allow pan to almost dry out between additions of broth. Keep stirring in broth 1/2 cup at a time until the quinoa is creamy and the quinoa germ has burst, about 20 minutes. Taste for doneness (should be creamy and a little al dente) and add salt and pepper to taste. 
Once the last addition of broth is almost absorbed, stir in the parmesan cheese, remove pan from heat, cover with a lid and let stand for 2 minutes to help develop the creamy texture. Then, stir in the mushrooms and créme fraîche. Serve with a sprinkle of parmesan on top.”