Quinoa Risotto with Cream
Risotto • European
Description
Do not let any of the ingredients burn. Note that quinoa cooks faster than rice.
Ingredients
- Morels 5 oz
- Olive Oil 1 tablespoon
- Chicken Broth 2 cups
- Butter 3 tablespoons
- Shallot 1 head
- Garlic 3 cloves
- Quinoa 1 cup
- Dry White Wine ¼ cup
- Grated Pecorino Pepato Cheese 0 oz
- Heavy cream 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the mushrooms, drizzle with olive oil, and roast in the oven at 400 degrees for 10-15 minutes. Or simply sauté them.
Step 2
In a dry skillet, toast the quinoa until it becomes fragrant, about 3 minutes.
Step 3
Remove the quinoa and melt the butter in the skillet over medium heat, then sauté the shallot until translucent, then add the garlic and continue to sauté for another 20 seconds.
Step 4
Add the quinoa to the shallot, stir, and sauté for another 2 minutes.
Step 5
Pour in the wine and cook until the skillet becomes dry. About 4 minutes.
Step 6
Pour in ⅔ cup of broth, cooking until it is almost completely evaporated. Then repeat this process 2 more times.
Step 7
Reduce the heat to low and add the Parmesan, cream, salt, and pepper.
Step 8
Top the quinoa with the mushrooms and serve.
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