THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
- Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
- Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. 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, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Michael Mokwala
[email protected]I'll pass.
Guillermina Hodge Castro
[email protected]Meh.
Muhammad.Khan. Safi
[email protected]Not bad!
DC BISHAL
[email protected]Delicious!
Lexi Dickson
[email protected]This risotto was a bit bland for my taste. I think it needed more salt and pepper. Otherwise, it was a good recipe.
Mirwais Ahmadzai
[email protected]I love risotto and this recipe is one of my favorites. The combination of three cheeses and mushrooms is perfect. I usually add a bit of white wine to the risotto for extra flavor.
jess Wilson
[email protected]This recipe was easy to follow and the risotto turned out great! I used a mix of cheddar, Parmesan, and mozzarella cheeses and it was delicious. I would definitely make this again.
Morgan Hirn
[email protected]This risotto was a bit too rich for my taste. I think I would have preferred it with less cheese. Otherwise, it was a good recipe.
Nick the Beast
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this risotto. The cheese and quinoa balanced out the mushroom flavor perfectly. I would definitely make this again.
Diana Mendez
[email protected]This risotto is a great way to use up leftover quinoa. I had some cooked quinoa in the fridge and I was looking for a way to use it up. This recipe was perfect! The risotto was delicious and the quinoa added a nice nutty flavor.
Mohammad Samiul Islam
[email protected]I made this dish last night and it was a hit! The risotto was creamy and flavorful, and the mushrooms added a nice earthy flavor. I would definitely recommend this recipe to anyone who loves risotto.
Mudilu Emma
[email protected]This recipe is a delightful symphony of flavors and textures. The combination of three cheeses, mushrooms, and quinoa creates a rich and satisfying dish that is perfect for a special occasion or a cozy night in.