Peruvian Creamy Quinoa Risotto
My own version of the excellent risotto I tasted in Peruvian restaurant Mirafloris in Lyon. Delicious!
Ingredients
- 300 gram quinoa
- 1 Liter chickenbroth
- 2 charlottes , 1 clove of galric finely diced, peanut oil and butter to glaze them
- 0.5 liter dry white wine or champagne
- 200 gram shaven Parmasan
- 15 CL Double cream
- 1 Tbpsn (Dried) or 2 Tbspn Fresh Marjoran fresh or dried adjust to taste
- 0.5 Tbpsn (Dried) or 1 Tbspn Fresh Thymian fresh or dried adjust to taste
- Salt and pepper to taste
1Rinse the Quinoa thorough and dry. Add butter to a pan and fry the charlotte and garlic until soft. Afteraround 8 minutes add the quinia and cover in butter and oil cook for around 5 minutes. Make sure this is shiny.
2Add marjoran, thymian mix well when you used dried herbs. If fresh wait till after the wine has been added. Chop the herds fine! . Now add the wine bit by bit until absorbed. Now Add the stock bit by bit until aborbed by the quinoa and the quinoa has a little bite!This takes between 18 and 23 minutes. Keep gently stirring.
3Stir in the parmansan, thick cream into the mixture.
Serve with a fabulous jus. Drizzle a good redwine sauce over the quinoa.Sousvide a good steak and blowtorch it. Serve with a good Champagne or fabulous Pinot Noir from Burgendy and yes a good pisco sour would be nice too!
