Quinoa Mushroom Risotto

Two years ago we fulfilled one of my dreams: We went to Peru and visited Machu picchu.
What an amazing place and probably the one country I visited that has the most amazing food.
(I am partial to Brazilian food) but the Peruvian is amazing. I highly recommend this trip. It is really good spiritually also. Very peaceful... I had the time of my life and wanted to move to Miraflores when I was there!!!
We tried a great dish when we were over there. I never had quinoa risotto before and never had thought about it...But it was so creamy and delicious that I asked the waiter how it was made and he gave me the recipe. I changed it a little but here is basically how they make it over there.


1 bag of yellow quinoa washed
1/2 box of organic button mushrooms
1 box of shitake or any other variety you can get your hands on
1/2 stick of butter
1 glass of white wine (you can omit this if preferable)
2-3 tbsp. of heavy cream
1 cup of shredded parmesan or Romano cheese
1/2 yellow onion chopped
3 cloves of garlic finely chopped
1/2 bunch of parsley chopped
1 box of vegetable broth
olive oil
salt and pepper to taste
important ingredient: 1 tsp. of ground aji pepper (yellow Peruvian pepper)



Sautee the onions and garlic in olive oil. Add mushrooms and butter and simmer for a couple of minutes.
Add some salt and pepper to taste.
Remove the mushrooms and onions and garlic mix and place on plate, let it sit.
Add more olive oil to pan and sautéed the quinoa and start adding liquid like you do with regular risotto rice. Season with salt and add the aji pepper.
Stir it and add more liquid, ladle it slowly.
When the liquid is all added (it will take about 20-30 minutes)
Add the mushroom mixture back and pour the wine. Let the alcohol evaporate.
Add the cream and the cheese and mix well. Add the parsley and serve immediately.