Quinoa Mushroom Risotto

A nice warming comfort food in the cold of winter when you can get virtually nothing fresh. If you can’t find the mushrooms fresh, use dried mushrooms soaked in warm water until soft and pliable. Use the mushroom liquid to replace some of the stock, leaving all sediment behind. Serve this indulgent recipe with a salad of winter greens and a crusty bread with a good quality olive oil for dipping.

 

A shallot, finely chopped
2 T unsalted butter
½ lb (1 oz dried) of your favorite mushrooms, the larger ones cut in half
4 - 6 c simmering vegetable stock
1 ½ c uncooked quinoa
A packet of saffron, dissolved in a tablespoon of broth
½ c freshly grated Parmigiano
2 T minced parsley
1 T of unsalted butter
Salt & pepper to taste (for an extra layer of flavor, use a mushroom or truffle flavored salt!)

Sauté the shallot in the butter, and when it has wilted and become golden, add the mushrooms. Mix them well. Then add a ladle of the broth. Cook for 10 more minutes, then stir in the quinoa and continue cooking, stirring and adding broth as the quinoa absorbs it. Shortly before the quinoa reaches the al dente stage, stir in the saffron mixture. Stir in the remaining butter, the cheese, and the parsley. Serve immediately.