Thursday, March 18, 2010


Black Quinoa Risotto
Originally uploaded by fromhils

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

Step 1:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.


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