MUSHROOM QUINOA RISOTTO

Serves 4 as a side dish, 2 as a vegetarian main course

30 ml (2 tbsp) butter
30 ml (2 tbsp) olive oil
1 litre (4 cups) sliced brown cremini mushrooms
50 ml (1/4 cup) finely diced shallot
50 ml (1/4 cup) finely diced onion
2 cloves garlic, crushed and minced
375 ml (1 1/2 cups) quinoa
50 ml (1/4 cup) white wine
500 ml (2 cups) chicken or vegetable stock
Salt and freshly ground pepper
50 ml (1/4 cup) heavy cream
125 ml (1/2 cup) freshly grated Parmesan cheese, plus another 50 ml (1/4 cup) for garnishing
10 ml (2 tsp) butter for finishing

To garnish:  
Fresh herbs, such as torn basil
Truffle oil or best quality olive oil

Place the chicken or vegetable stock in a large glass measuring cup and heat in the microwave for a few minutes to get it steamy hot, but not boiling.

In a large skillet over medium heat, melt half the butter and oil until the butter begins to bubble. Add the mushrooms and saute, stirring often, until mushrooms are golden and most of the moisture has evaporated. As the mushrooms cook, season with salt and freshly ground pepper.

While the mushrooms are cooking, heat the remaining butter and oil in a heavy saucepan. Saute the diced shallot, onion and garlic until fragrant and onions are translucent. Don’t let them burn or become brown. Add quinoa and stir until grains are well coated with butter and oil. Add the wine and half the stock. Bring to a boil and then reduce heat to a simmer and cook, covered, stirring now and then, until most of the liquid has been absorbed. Then stir in remaining stock, about 50 ml (1/4 cup) at a time, until the quinoa is fluffy and cooked to al dente. You may not need to use all the stock to get the quinoa to this stage. You want to quinoa grains to still have a nice bit of chew to them, and to be not at all mushy.

Finally, fold in the sauteed mushrooms, the first amount of grated Parmesan and the heavy cream. Finish with the last bit of butter and season to taste with salt and plenty of pepper. How is the texture of your quinoa risotto? If you think you’d like it a bit creamier, add a splash more cream.

Spoon onto plates and enjoy straight away with garnish of extra Parmesan cheese, torn herbs, a drizzle of good olive oil or truffle oil and a generous grinding of fresh black pepper.