📝 About This Recipe
A sophisticated Andean twist on the classic Italian risotto, this Quinotto replaces traditional arborio rice with protein-rich quinoa for a delightful nutty crunch and velvety texture. Earthy wild mushrooms and a splash of crisp white wine create a deeply savory profile, while a finish of aged Parmesan and cold butter provides that signature luxurious mouthfeel. It is a modern, gluten-free masterpiece that honors the ancient 'mother grain' while embracing European culinary techniques.
🥗 Ingredients
The Quinoa Base
- 1 1/2 cups White Quinoa (rinsed thoroughly in a fine-mesh strainer)
- 4 cups Vegetable or Chicken Stock (kept warm in a small saucepan)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Aromatics and Mushrooms
- 10 ounces Cremini or Shiitake Mushrooms (cleaned and thinly sliced)
- 2 medium Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 2 tablespoons Extra Virgin Olive Oil
The Finish
- 2 tablespoons Unsalted Butter (cold, cut into small cubes)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1 teaspoon Lemon Juice (freshly squeezed)
- Kosher Salt and Black Pepper (to taste)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water for at least 2 minutes to remove the bitter saponin coating; drain well.
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2
In a medium saucepan, bring the stock to a low simmer and keep it warm over low heat throughout the cooking process.
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3
Heat 1 tablespoon of olive oil in a large, wide skillet or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer.
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4
Sauté the mushrooms undisturbed for 3-4 minutes until golden brown, then stir and cook for 2 more minutes. Season with a pinch of salt and set aside on a plate.
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5
Lower the heat to medium and add the remaining tablespoon of oil. Sauté the minced shallots for 3 minutes until translucent and soft.
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6
Stir in the garlic and fresh thyme, cooking for just 60 seconds until fragrant, being careful not to burn the garlic.
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7
Add the rinsed quinoa to the pan. Toast the grains for 2-3 minutes, stirring constantly, until they smell nutty and any remaining water has evaporated.
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8
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer until the wine is almost entirely absorbed.
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9
Add the warm stock one ladleful (about 1/2 cup) at a time. Stir frequently to help the quinoa release its natural starches, creating a creamy texture.
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10
Wait until the liquid is mostly absorbed before adding the next ladle of stock. Continue this process for about 18-22 minutes until the quinoa is tender but still has a slight 'pop'.
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11
When the quinoa is cooked, stir the sautéed mushrooms back into the pan to warm through.
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12
Remove the pan from the heat. Stir in the cold butter cubes, grated Parmesan, and heavy cream (if using). Stir vigorously to emulsify the sauce.
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13
Add the lemon juice to brighten the flavors, then taste and adjust salt and pepper as needed.
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14
The consistency should be 'all'onda' (wavy)—not stiff, but flowing slightly when the plate is tilted. Add a splash of extra stock if it looks too dry.
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15
Garnish with fresh chives and an extra sprinkle of Parmesan. Serve immediately in warmed bowls.
💡 Chef's Tips
Always rinse your quinoa thoroughly to avoid a soapy or bitter aftertaste. Keep your stock warm; adding cold stock to the pan shocks the grains and slows down the cooking process. Don't overcook the quinoa; you want the tiny 'tails' to just start showing while the grain remains al dente. For a vegan version, substitute the butter and cheese with nutritional yeast and a high-quality vegan butter or cashew cream. If you want more depth, use a mix of mushrooms like oyster, porcini, and chanterelles.
🍽️ Serving Suggestions
Pair with a glass of the same dry white wine used in the recipe, like an oaked Chardonnay. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. Top with a poached egg for a decadent brunch or a protein-boosted dinner. Accompaniment: Roasted asparagus or grilled broccolini with red pepper flakes. For a meat-eater's delight, serve as a bed for pan-seared scallops or grilled chicken breast.