Quinotto with porcini mushrooms


350 gr Quinoa White Rewild

400 gr of porcini mushrooms

1 lt of vegetable broth

60 g butter

2 spoons extra virgin olive oil

1 small white onion

1 clove garlic

2 spoons chopped parsley

50 g of Parmigiano Reggiano

Salt and black pepper q.b.


Doses for

First clean the mushrooms and slice the hats and the stems. Meanwhile, in a nonstick wok melt half the butter indicated and add finely chopped onion, causing wilt. Then add the Quinoa and cook for a few minutes. Then, add a ladle of broth and cook over moderate heat, stirring and adding a little ‘stock when needed. Meanwhile, in another pan, fry the garlic, which add mushrooms, salt, pepper, parsley and possibly a ladle of broth. Allow to cook some minutes. Five minutes before the Quinoa finishes its cooking, add the mushrooms. Ended the cooking of the Quinoa, stir in the butter and add Parmigiano.