Porcini & Asparagus Quinoa Risotto

Porcini & Asparagus Quinoa Risotto

1 cup dried porcini mushrooms

1cup arborio or carnaroli rice

1/2cup quinoa

1/2cup  white wine

1/2 yellow onion diced fine

750 ml chicken or vegetable broth

1 1/2cup prepared tomato sauce

1 bunch asparagus, washed ends snapped off

2 cloves garlic, chopped

sea salt & pepper

*1 leftover rind of parmesan (opt)*

Extra Virgin Olive Oil        
Parmesan for Grating                                                       

 Rehydrate mushrooms in a small bowl with 3/4 full of boiling water for 1/2hr. ~This can be done hours in advance.~  When mushrooms have softened, scoop them out with your hands and squeeze out excess water.  Chop and set aside.  Drain mushroom flavoured water through a cheesecloth or coffee filter to remove any sandy grits and reserve liquid.

Preheat a large saucepot on med high heat and add 2tbsp olive oil and onions.  Sauté for 1-2min. until softened on med. high heat.  Add mushrooms and continue cooking and stirring for 2min. Push vegetables over to one side of the pot and toast the rice and quinoa, stirring to coat grains with oil. If the pot is very dry add another tbsp. of EVOO. 

When the outer edge of the rice is beginning to look transparent add the wine.  Stir until most of the liquid is absorbed.  Begin to add mushroom liquid, a little at a time and continue to stir as grains begin to expand and absorb more liquid. 

Reduce heat to med. low and add stock approx. 1 cup at a time. Stirring constantly to allow rice to cook. After approx. 20min of cooking add tomato sauce and rind of parmesan.  If the rice is sticking lower the heat and add more liquids.  Continue cooking until all grains are cooked thoroughly, 30-40 min.  Adjust seasonings.

 ~"Rinse" the jar/can of tomato sauce with a small amount of water, swirling it around the container, which will give you additional liquid for the risotto~.

While the risotto is cooking, in a small skillet sauté the garlic and asparagus with 1-2 tbsp EVOO, season to taste.  Stir into the risotto when it is cooked al dente (to your bite).  Garnish with parmesan if desired.

~I like to let my risotto sit for 5-10min to allow all of the liquids to absorb, some people like it runnier~

*I save these rinds and add to stocks, stews or soups to add salty flavour.  When they are softened they are edible and add delicious flavour.

 Enjoy with love!