Peru and Bolivia produce most of the world’s quinoa, so naturally it’s one of the most prevalent dishes throughout the Atacama Desert. It can be served as a simple side dish or, like in many of the area’s popular restaurants, gussied-up risotto with earthy mushrooms.
Serves 8
Prep time: 20 minutes
Cook time: 45 minutes
Heat chicken broth to a low simmer. The broth should be kept hot as you prepare the risotto. Heat one tablespoon of olive oil in a large skillet and sauté the onion and garlic until translucent. Pour in the quinoa and stir for about 3 minutes, making sure to coat each grain with oil. Add the wine and cook until evaporated. Ladle in a half cup of the hot chicken broth and stir until completely absorbed. Continue this process, adding a half cup of broth at a time, until the broth is gone. This should take about 30 minutes and the quinoa should become creamy as the starches develop.
While the quinoa is cooking, heat the other tablespoon of olive oil in a medium sauté pan. Be sure that the oil is hot – near smoking – and add the crimini mushrooms. Cook until browned and season with salt and pepper. Repeat the same process with the shiitake mushrooms.
When the quinoa is cooked, stir in the mushrooms and Parmesan cheese. Spoon into bowls, top with chopped parsley, additional cheese and serve immediately.
