Quinotto

Chef Ingrid Hoffmann shows you how to make this thick and creamy risotto with typically Mexican ingredients like chorizo. To get the perfect meal can also prepare Tropical Salad Caprese  for dessert and Coconut Panna Cotta.

Ingredients

• 6 cups chicken broth, low sodium and fat, divided
• 2 cups uncooked quinoa
• 2 tablespoons olive oil
• 2 chorizos (sausages spicy Mexican), peeled (5 ½ oz)
• 1 tablespoon minced garlic (about 4 cloves)
• Portobello mushrooms 2 large, cut into slices about ½ inch thick and diced (about 3 cups)
• 12 threads of saffron
• 2 tablespoons tequila
• 2 cups frozen green peas
• 1 cup heavy cream
• ½ cup (2 ounces) freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

The spicy Mexican chorizo ​​can be found in most grocery stores and ethnic markets. The ancient grain quinoa is in many grocery stores, especially if they have a section for "green" or organic. Health food stores have it. Briefly rinse the quinoa, takes away the saponin, a natural coating that quinoa has a bitter taste can result. sure to use a large 12-inch skillet.

1. Tibiar Put 6 cups of chicken broth in small saucepan over low heat. Keep warm.

2. Put the quinoa in a fine sieve and rinse well under cold water. Put it aside.

3. Heat 2 tablespoons olive oil in large skillet over medium heat. Add a dash of the chorizo ​​and cook for 4 minutes until cooked meat, stirring frequently.

4. Then you add the garlic, mushrooms and saffron. Cook for 4 minutes or until mushrooms are tender and mixture is very fragrant, stirring frequently.

5. Add the tequila and cook for 30 seconds, stirring to loosen any bits stuck gold at the bottom of the pan.

6. Add the quinoa that has been reserved, peas and 4 cups warm chicken broth. Increase heat to medium-high and boil the mixture. Reduce heat and cook over low heat, uncovered for 12 minutes or until almost all liquid has evaporated and absorbed by the quinoa, stirring frequently.

7. Add a dash of the 2 cups of chicken broth, remaining. Simmer for 10 minutes more, stirring frequently, until liquid is almost absorbed and quinoa this tender.

8. Add the 2 cups of heavy cream. Let simmer for 10 minutes, stirring frequently until mixture has thickened.

9. Add a dash of Parmesan cheese ½ cup. Cook 1 minute or until melted and blended.

10. Add salt and pepper to taste