Mushroom Risotto or “Quinotto"
1-2 tablespoons of Olive Oil
1 cup quinoa, rinsed and drained
1½ – 2 cups of chicken or vegetable stock (If from shop make sure its reduced salt)
1 bay leaf
a couple sprigs of fresh thyme
Pinch of salt
1 small onion, very finely chopped
2-3 garlic cloves, minced
1 cup brown cremini mushrooms, washed and sliced
1 cup shiitake mushrooms, washed and sliced
1 cup button mushrooms, washed and sliced
Sprinkle of Parmesan cheese (Optional)
chopped fresh parsley for garnish
Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, and a pinch of salt. Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, add more stock during the cooking process.
Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
Add 1 tablespoon of olive oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes.