Quinoa Risotto with Dried Black Currants and Golden Raisins
Quinoa Risotto with Dried Black Currants and Golden Raisins Recipe
Treating Quinoa like Risotta makes a great comfort food
serves 3 to 4
Takes the attention of a classic risotto, and the results are as rewarding. Take your time adding the heated broth and enjoy the benefits of the time you have just stirring. You end up with a rewarding bowl of food.
1/2 cup hazelnuts
1 tablespoon olive oil
1 onion, diced
1 cup quinoa (wash and drain with cold water)
Fond de Poulet
- chicken stock
1 bay leaf
ground ceylon cinnamon
1/2 cup dried
salt and pepper
Over medium heat toast the hazelnuts. Keep the hazelnuts moving to keep from scorching, until you can smell them. Allow the nuts to cool, and then remove the skins and chop.
In a small saucepan add the oil over medium-high heat. At the same time heat your chicken stock in a separate pan over medium heat.
When the oil "clears" (shimmers) add the onions until translucent. A dash of salt can help bring out the flavor.
Add the quinoa, and while stirring, toast for about a minute.
Add half the heated broth, turn up the heat to high and bring to a boil.
Reduce to a simmer and add the bay leaf, cinnamon, golden raisins, black currants.
Bring to just below a boil and add the remaining stock a 1/4 cup at a time. Cook for about 6 to 8 minutes until done.
Remove from the heat and add the Hazelnuts. Add additional olive oil if you wish.
Salt and Pepper to taste and serve!
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