Private Reserve-Quinoa Risottoby Elaine Giammetta
Ingredients
Extra virgin olive oil
Gradually add 3 cups vegetable broth, 1/2 cup at a time, allowing the quinoa to absorb it, stirring constantly. This will take time, 25-30 minutes, so be patient. Remove from the heat to cool.
Slice the mushrooms into strips. Set aside 2 T of liquid.
Using the same pan, heat 2 T olive oil and add the remaining shallot.
Add the mushrooms and the reserved liquid, cooking until the mushrooms have softened. Add the bacon, peas and quinoa. Add 2 cups of vegetable stock, 1/2 cup at a time. Keep stirring gently allowing the quinoa to absorb the liquid and get creamy.
Extra virgin olive oil
2 small shallots, diced, divided
2 cups quinoa
5-6 cups vegetable stock
5 oz dried wild mushrooms (porcini, shiitake, chanterelle)
2 T liquid from reconstituted mushrooms
2 cups fresh vegetable (I used peas)
7 slices black pepper bacon, 6 crumbled, reserve 1 for garnish
3 T fresh curly parsley, chopped
Method
Reconstitute the mushrooms with vegetable stock, just enough to cover them. In a heavy bottomed saucepan, heat 4 T olive oil over medium high heat. Add one diced shallot cooking until soft and translucent. Next 
add the quinoa and stir constantly for about 2 minutes, but don't brown it.
add the quinoa and stir constantly for about 2 minutes, but don't brown it. Gradually add 3 cups vegetable broth, 1/2 cup at a time, allowing the quinoa to absorb it, stirring constantly. This will take time, 25-30 minutes, so be patient. Remove from the heat to cool.
Slice the mushrooms into strips. Set aside 2 T of liquid. Using the same pan, heat 2 T olive oil and add the remaining shallot.
Add the mushrooms and the reserved liquid, cooking until the mushrooms have softened. Add the bacon, peas and quinoa. Add 2 cups of vegetable stock, 1/2 cup at a time. Keep stirring gently allowing the quinoa to absorb the liquid and get creamy.Add the parsley, then salt and pepper to taste. Heat through.
Plating
Ladle into warm bowl and garnish with bacon stick and parsley sprig.