Sunday, August 3, 2008
Quinoa Risotto, Recommended by Gordon Bass
Gordon Bass should have his own cooking show. First of all, the camera loves him. He has done so many commercials --you can't turn on your TV without a Gordon Bass sighting. Secondly, he is a fantastic cook and has a passion for food that I have never witnessed in any other human being. When Gordon describes a great meal, he makes it sound pornographic. Of course, the show would have to be on cable or public access TV because Gordon swears like a sumbitch. But ain't he a handsome thing?
ARTICHOKE, ASPARAGUS, AND MUSHROOM QUINOA RISOTTO
2 T butter
4 T olive oil, divided
12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups)
3 cloves garlic, minced
1 cup chopped onion
2 cups quinoa (about 13 oz), rinsed
1/2 cup white wine
3 1/2 cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 8oz package frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1 cup shaved Manchego cheese
Melt butter with 1 T oil in heavy large skillet over medium high heat. Add mushrooms; Saute until brown and tender. Add garlic; Saute 2 minutes. Remove from pan and set aside.
Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and veg are tender, stirring often and adding more broth by 1/4 cupfulls as needed, about 7 minutes. Add parmesan cheese and reserved mushrooms. Stir until cheese is melted and mushrooms are heated through, about 2 minutes. season to taste w/ salt & pepper. Divide risotto amoung bowls, garnish with shaved Manchego and serve.
Note: I halved this recipe upon Gordon's suggestion and it still made 4 generous servings. It is delicious! My first time cooking quinoa, but not my last.