Serves 10
Ingredients
Parmesan cream
200g parmesan cheese
250g pouring cream
Mushrooms
400g chanterelle mushrooms
300g fresh cep mushrooms
Quinoa
300g red quinoa
300ml mineral water
50g butter
50g parmesan cream
Enough salt to season well
For decoration
2 périgord black truffles
60 shoots of pimpernel
30 chive flowers
Method
Mushrooms
Clean the mushrooms with a brush. Set aside.
Parmesan cream
Heat the cream to 60c. Meanwhile, put the parmesan in a thermomix. Add the cream gradually while mixing for 2 minutes at 60c. Bind well.
Quinoa risotto
Gently fry the quinoa with a little butter until it turns pearly. Pour the water in gradually as you would for a risotto. Once the quinoa is al dente, finish by adding 1tbsp of parmesan cream and 1tbsp of butter.
To serve
Fry the mushrooms in a little olive oil and butter. Serve 2tbsp of quinoa per plate, then arrange the mushrooms and the parmesan cream on top and decorate with slices of black truffle, pimpernel shoots and chive flowers.
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