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DOGIDOLO
Quinotto with mushrooms and celeriac
Quinotto, risotto of quinoa, with mushrooms and celeriac
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Ingredients
Directions
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Bring a large pot of water to the boil.
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Meanwhile, peel the celeriac, cut into slices and then into cubes of 1 x 1 cm.
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Boil the celeriac for 4 minutes in the boiling water (blanch). Drain.
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Meanwhile, chop the onion and finely chop the garlic.
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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.
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Add the marsala and stir until it is absorbed.
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Add a dash of stock and stir until it is absorbed by the quinoa.
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Then add another dash and continue until the quinoa has absorbed all the broth and is done. This takes about 20 min.
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Split the egg and grate the Parmesan cheese. Keep a little cheese aside for garnishing.
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Stir in the egg yolk (the protein is not used) and the cheese the last 2 min. By the quinotto.
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Meanwhile, cut the mushrooms coarsely. Remove the needles from the sprigs of rosemary and cut finely.
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Heat the oil in a frying pan and fry the mushrooms with the rosemary in 4 min. Golden brown.
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Add the rest of the oil and the celeriac and cook for another 5 minutes.
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Add the mushroom-celeriac mixture to the quinotto and scoop.
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Slice the parsley leaves. Divide the quinotto over 4 plates and sprinkle with the parsley and the reserved Parmesan cheese.
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Nutrition
600Calories
Sodium0% DV1.400mg
Fat38% DV25g
Protein44% DV22g
Carbs20% DV59g
Fiber64% DV16g
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