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Falso risotto de quínoa y hongos

Categoría
Arroces
Dificultad
Medio
Porciones
3

Ingredientes

  • 2 tazas de quínoa
  • 1 taza de hongos secos
  • 2 cucharadas aceite de oliva
  • 1 litro caldo de vegetales o de su preferencia
  • 1 taza vino blanco
  • 1 cebolla blanca
  • 1 taza de puerro
  • 2 dientes de ajo
  • ½ barra de mantequilla
  • ½ taza de queso rallado

Preparación

  1. Lavar la quínoa varias veces y dejar sobre un colador para que escurra bien.
  2. Picar las cebollas y el ajo (guardar las hojitas verdes del puerro o la cebolla de verdeo para decorar el plato).
  3. Saltear en aceite de oliva y transparentar a fuego medio, sin dejar que se oscurezca.
  4. Mientras tanto, preparar el caldo en un litro de agua y mantenerlo siempre calentito.
  5. Aparte, hidratar los hongos y guardar un poquito del agua para agregarle al risotto.
  6. Saltear los hongos en un poco de aceite de oliva y reservar.
  7. Agregar la quínoa al salteado de cebolla y mezclar. Dejar transparentar un poco para que se impregne del sabor de las cebollas y el ajo.
  8. Incorporarle el vino blanco, revolver y dejar que se evapore el alcohol, y que la quínoa absorba el líquido. En este punto, agregar una taza de caldo, revolver y dejar que se absorba el líquido. Seguir el mismo procedimiento cada vez, hasta que se acabe el caldo.
  9. Agregar un poquito del agua en la que se hidrataron los hongos, y agregar los hongos para que le den sabor a la quínoa. Como el caldo tiene bastante sal, recomiendo no agregar más hasta no probar al final.
  10. Cuando se haya acabado el líquido y la quínoa esté tierna, apagar el fuego.
  11. Agregar la mantequilla cortada en trocitos y el queso rallado, y mezclar bien con cuchara de madera. Reservar un poquito de queso para servir en el plato.
  12. Dejar reposar unos minutos y servir decorado con las hojas verdes del puerro bien picadas y con queso rallado.