Three-Cheese-and-Mushroom Quinoa Risotto

5.0(203)

by Mark Bittman

Open original recipe

Brunch, Dinner, Lunch, Main Course, Side Dish

Servings

(4–6)

Total time

1h 15m

Calories / serving

409 kcal

Ingredients (9)

serves

3/4 cup dried porcini mushroomsmushroom
3 tablespoons butter or olive oil, plus more to tastebutter
2 chopped shallotsshallot
1 cup chopped shiitake caps
1 1/2 cups quinoaquinoa
Salt and ground black peppersalt-and-pepper
1/2 cup dry white wine or waterwater
2 to 3 cups chicken or vegetable stockchicken
1/4 cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzolaparmesan

Instructions (4 steps)

01Cover 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.
02Add 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.

04Begin 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.

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Rich recipe — supports nutrition-aware planning.