casual cooking and living

entertaining by the bay

Mushroom Quinoa Risotto
Serves 4
2 cups quinoa, rinsed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh assorted mushrooms, stemmed, sliced
1 1/2 cups thinly sliced leeks, cleaned well
1/4 teaspoon red chili flakes
1 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
3 teaspoons chopped fresh thyme, divided
2 to 3 cups chicken stock
1/2 cup dry white marsala wine
1 piece parmesan rind ( 2"x 3" x 1/2" approximately)
Grated Parmesan cheese

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the  parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.



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