Quinotto with mushrooms and celeriac

Name: quinotto with mushrooms and celeriac
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 celeriac; 1 onion; 1 toe garlic; 6 el traditional olive oil; 300 g Quinoa; 100 ml Marsala sweet Italian dessert wine; 1 liter mushroom broth hot, from tablet; 1 medium sized egg; 50 g Parmigiano Reggiano; 200 g mushrooms for pasta; 8 g sprig of rosemary container of 15 g; 10 g fresh flat parsley container of 20 g

Quinotto, risotto of quinoa, with mushrooms and celeriac

Ingredients

Directions

Bring a large pot of water to the boil.
Meanwhile, peel the celeriac, cut into slices and then into cubes of 1 x 1 cm.
Boil the celeriac for 4 minutes in the boiling water (blanch). Drain.
Meanwhile, chop the onion and finely chop the garlic.
Heat the oil in a frying pan and fry the onion and garlic for 1 min on medium heat. Scoop the quinoa through and cook until the grains shine.
Add the marsala and stir until it is absorbed.
Add a dash of stock and stir until it is absorbed by the quinoa.
Then add another dash and continue until the quinoa has absorbed all the broth and is done. This takes about 20 min.
Split the egg and grate the Parmesan cheese. Keep a little cheese aside for garnishing.
Stir in the egg yolk (the protein is not used) and the cheese the last 2 min. By the quinotto.
Meanwhile, cut the mushrooms coarsely. Remove the needles from the sprigs of rosemary and cut finely.
Heat the oil in a frying pan and fry the mushrooms with the rosemary in 4 min. Golden brown.
Add the rest of the oil and the celeriac and cook for another 5 minutes.
Add the mushroom-celeriac mixture to the quinotto and scoop.
Slice the parsley leaves. Divide the quinotto over 4 plates and sprinkle with the parsley and the reserved Parmesan cheese.