Wild Mushroom Quinoa Risotto Food

QUINOA MUSHROOM 'RISOTTO'

Steps:

• Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
• Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
• Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
• Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

WILD MUSHROOM QUINOA RISOTTO RECIPE

Steps:

• Place the stock in a saucepan and let it boil. Turn the heat down
• In a big skillet heat 1 tablespoon of olive oil at medium-high heat. Brown the mushrooms on all sides until they soften. Season with salt and pepper and remove from the heat
• In the same skillet heat, 2 teaspoons of olive oil and sautee the leeks until they soften. Add the dill and the quinoa. Stir for 1-2 minutes or until the Quinoa toasts up a bit
• Place the mushrooms back in the pan
• Add the dry wine and stir until the wine reduces
• Add 2 ladles of the stock at a time. Reduce the heat to medium-low and continue mixing until almost all the stock has been absorbed
• Repeat this step 2 ladles at a time until Quinoa is creamy and has softened. Don't rush it. Quinoa cooks creamier with it's low and slow. Let the liquid absorb before adding more. This step will take approximately 15-20 minutes
• Finally, add the heavy cream and stir. Check for seasoning and add the frozen peas
• Add the parmesan cheese. Mix and serve immediately
• Enjoy!

WILD MUSHROOM RISOTTO

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

MUSHROOM QUINOA RISOTTO

Steps:

• In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
• In another medium pot, heat 1 Tbl. olive oil over medium heat. Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
• Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there's no more broth, about 25 minutes. This is your risotto.
• Meanwhile, heat the remaining 2 teaspoons oil in a small saute pan, add the shiitake mushrooms and cook, until browned. Season with salt and pepper, transfer to a bowl and set aside. Repeat with the trumpet mushrooms.
• Stir the shiitake mushrooms and Parmesan cheese into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
• Per serving: 386 calories, 11.43 g fat, 47.55 g carbs, 17.95 g protein, 5.39 g fiber, 152 mg calcium, 4.12 mg iron, 553 mg sodium, 141 mcg folate.

WILD MUSHROOM RISOTTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
• Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.