Farmhouse Quinoa Risotto with Van Till Farms Andoullie Sausage Kansas City | |||||||||||
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Farmhouse Quinoa Risotto with Van Till Farms Andoullie SausageYield, 10 servings8 cups chicken broth For quinoa 2 cups quinoa (12 oz) 1 lb Andoullie sausage, cut into cubes 1/2 stick (1/4 cup) unsalted butter 1/2 teaspoon black pepper 1lb cremini or button mushrooms, trimmed and sliced (3/4 inch thick; 3 cups) 1 (5- to 6-oz) portabella mushroom cap, sliced (1/4 inch thick) 2 tablespoons olive oil 1/2 large red onion, thinly sliced 2 garlic cloves, thinly sliced 1 tablespoons chili paste 1 cup dry white wine 1/2 cup heavy cream 1/4 lb finely grated Parmigiano-Reggiano (2 cups) 3 tablespoons chopped fresh basil Prepare quinoa: Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl. Bring chicken broth to a simmer and stir, then keep at a bare simmer. Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook sausage until well browned. Remove from pan and keep warm. (Do not clean pot.) Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and chili paste and cook, stirring, 5 minutes. Add wine then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes. Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.) Stir cream into risotto and bring to a simmer over moderate heat. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil To contact us CALL 816.776.2720
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