Quinoa Risotto

Many years ago, we had our first fancy dinner at a fancy restaurant as a married couple.  It was at the Ahwahnee Restaurant in Yosemite valley.  I had a piece of grilled salmon with salsa on top of a bed of risotto.  Just for kicks, I looked up their menu to see if they still served it, they don't, but I do.  Or at least my twist on it that has evolved many times over the years. 

The salmon is nothing fancy, just a fillet grilled over hardwood charcoal seasoned with salt and pepper.

The salsa varies depending on what we have in the fridge.  Last night it was tomatoes, red bell pepper, anaheim peppers, red onion, avocado and cilantro seasoned with a little salt, rice vinegar and lime juice.

The risotto went through an awesome adaptation last night.  I decided to try using quinoa in it.  It was great!  I don't think that you could use only quinoa and no rice, the risotto needs the starches from the rice to make it creamy but going half and half was delicious.  Brown and white rice both work great for risotto as long as you like a little extra texture when you use brown.  But short grain works much better than long grain whether you are using brown or white because it is starchier. 

Quinoa Risotto

2 Tbsp olive oil

½ onion, minced

Black pepper
2 dashes of nutmeg
Cayenne pepper to taste
1 cup quinoa (uncooked)
1 cup short grain rice (uncooked)
1 can chicken broth (reduced sodium preferred, any liquid substitute is acceptable)
2 cups water
1 can evaporated milk
2 cups water
½ cup freshly grated parmesan cheese
¼ cup freshly chopped parsley (optional, depending on what you are serving it with)
Salt and pepper, if necessary, to taste
 
Sautee the onion with the spices in the olive oil over medium heat until it is translucent.  Add the quinoa and the rice and continue cooking for a couple minutes.  Add the chicken broth and the 2 cups water all at once, bring to a boil and then reduce to a simmer for about 20 min (or about 40 minutes for brown rice), until the liquid is absorbed.  Add half the evaporated milk and cook, stirring often until the liquid is absorbed.  Add ½ cup water and, again cook until the liquid is absorbed stirring often.  Alternate the rest of the evaporated milk with the water, ½ cup at a time, each time cooking until the liquid is absorbed and stirring often.  You want the finished product to be creamy, not gummy or runny.  If it is gummy add a little more water.  Finish by stirring in the parmesan cheese and parsley. 

Makes approx 8-10 servings