April 13th, 2009 23:54 EST
Bacon Freak`s Pepper Bacon creates a Private Reserve Quinoa Risotto dish!
The Gourmet Girl of www.gourmetgirlmagazine.com has done it again. They have used Rocco`s Private Reserve Country Pepper Bacon and created a Private Reserve Quinoa Risotto dish!
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 Rocco`s Private Reserve Country Pepper Bacon.
6 crumbled, reserve 1 for garnish
3 T fresh curly parsley, chopped
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.
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.
Spoon into warm bowl and garnish with bacon stick and parsley sprig.
To view the original recipe visit Elaine Giammetta`s blog at: http://kitchenrap.blogspot.com/2009/04/private-reserve-quinoa-risotto.html
Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock
(SOP readers use coupon code SOP to get 10% off your next Bacon order)
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club