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   Ingredients :
1 lb 2 oz (500 g) quinoa
8 cups boiling water (chicken or beef bouillon)
4 tablespoons butter
1 onion, finely chopped
5 ½ oz (150 g) smoked bacon, chopped
5 garlic cloves, finely chopped
9 oz (250 g) mushrooms, thinly sliced
1 tablespoons saffron threads
1 cup dry white wine
1 cup heavy cream
¾ cup grated parmesan cheese
4 tablespoons chopped parsley

Optional: With shrimps:
1 ¾ cup heavy cream
3 dozen shrimps, peeled and deveined
4 tablespoons butter
1 cup water
Chopped Parsley
1 red pepper, diced


Rinse quinoa under running water until water turns clear. Add to boiling water or bouillon and cook until quinoa is tender, approximately 12 minutes. Drain and cool.

Melt butter in a large skillet and add bacon and garlic.

Cook at low heat until tender. Add saffron threads, wine, mushrooms, nutmeg, salt, pepper, and heavy cream. Bring to a boil and add to quinoa, stirring.

Cook until mixture thickens. Stir in parmesan cheese and chopped parsley.

Serve on the center each plate and sprinkle with parmesan cheese and parsley.

Optional: With shrimps:
If the Quinoa Risotto is being prepared with shrimps, clean and rinse shrimps and reserve heads and shells. Reserve shrimp tails in a separate ball.

Melt butter in a pan and add reserved shells and heads. Sauté for 5 minutes, add water and bring to a boil.

Remove from heat, place in the blender. Blend and strain mixture. Return to saucepan and stir in heavy cream. Reduce heat to medium and continue cooking until mixture thickens.

Just before the Quinotto is ready, heat two skillets with 10 tablespoons oil in each one, over high heat.

Add shrimp tails and sauté until tender. Sprinkle chopped parsley and pepper.

Serve quinotto on the center of each plate and pour shrimp sauce over. Arrange shrimp tails around and sprinkle with parmesan cheese.
        6 servings
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