Thursday, March 18, 2010
BLACK QUINOA RISOTTO W/ HEIRLOOM SQUASH
4 C Porcini Stock (may substitute vegetable or chicken) I use Star brand Porcini Bouillon Cubes
1 C Black Quinoa
1 sm Shallot chopped
1 Heirloom Squash (Acorn, Winter, Butternut will also work)
2 T Chopped Toasted Almonds
1 T Chopped Toasted Sage
Salt & White Pepper
¼ t Cayenne
1 T Extra Virgin Olive Oil
Peel and cube Squash, cubes should be approx. 1” squares
Step 2 (make stock):
If using the Porcini Bouillon: in medium saucepan bring 4 C water to boil, add 1 porcini bouillon cube and dissolve. Reduce heat to low. If using prepared stock simply bring to a boil then reduce heat to low.
In separate large bottom saucepan with heat on medium-low add oil, shallots and a pinch of salt, stirring occasionally.
When Shallots start to become translucent add cubed squash to pan, add salt, white pepper & cayenne to the squash then stir to coat w/the oil and shallots. Cover and cook for approx. 2 mins.
Using a standard size soup ladle add 1 ladle full of warm stock to squash mixture, stir and cover for another couple minutes.
Add quinoa to pan, stir to integrate with squash mixture, add a ladle full of stock and continue stirring, as liquid is absorbed by the squash and quinoa add more a ladles worth at a time while stirring constantly. After 3 ladle worth of stock have been incorporated, add 2 additional and allow to cook covered until fully incorporated.
Continue adding stock until the quinoa reaches the desired consistency.
While Quinoa is cooking, chop almonds and sage.
To toast almonds: Cook In a dry skillet over high heat stirring constantly, remove to paper towel when browned
To Toast Sage: Add 1 t olive oil to small skillet, heat on high, add sage. Once it begins to brown remove to paper towel.
Plating the dish:
Scoop Quinoa Risotto into bowl, sprinkle the top w/ toasted almonds and crunchy sage.