Three Cheese Shiitake Quinoa Risotto

Ingredients:

¾ cup dried shiitake mushrooms

3 tablespoons butter or olive oil, plus more to taste

2 chopped shallots

1 cup chopped shiitake caps

1½ cups quinoa

Salt and ground black pepper

½ cup dry white wine

2 to 3 cups chicken or mushroom stock

¼ cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzola

 

Instructions:

Rehydrate the Dried Mushrooms:

Place the dried shiitake mushrooms in a bowl and cover with warm water. Let them soak for about 20-30 minutes until softened.

Drain the mushrooms, reserving the soaking liquid. Chop the rehydrated mushrooms and set aside.

Prepare the Base:

In a large pan, heat 3 tablespoons of butter or olive oil over medium heat.

Add the chopped shallots and sauté until they are soft and translucent, about 3-5 minutes.

Cook the Mushrooms:

Add the chopped fresh shiitake caps and the rehydrated mushrooms to the pan.

Sauté for another 5 minutes until the mushrooms are golden brown.

Cook the Quinoa:

Stir in the quinoa and cook for 1-2 minutes until lightly toasted.

Pour in the white wine, stirring constantly until the liquid is mostly absorbed.

Begin adding the stock:

Start adding the stock about ½ cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.

Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

  

Estimated Costs:

Dried Shiitake Mushrooms (¾ cup): $5 - $7

Butter or Olive Oil (3 tablespoons): $0.50 - $1

Shallots (2 chopped): $1 - $2

Fresh Shiitake Mushrooms (1 cup): $3 - $5

Quinoa (1½ cups): $2 - $3

Salt and Ground Black Pepper: $0.10 - $0.20

Dry White Wine (½ cup): $1.50 - $2 (based on a $10 bottle)

Chicken or Vegetable Stock (2 to 3 cups): $1 - $2

Parmesan Cheese (¼ cup freshly grated): $1 - $2

Fontina Cheese (¼ cup chopped): $2 - $3

Gorgonzola Cheese (¼ cup crumbled): $2 - $3

 

Total Estimated Cost:

Low End: $19.10

High End: $28.20

This is a rough estimate, and actual prices may vary depending on your location and the brands you choose.

 

Ingredients and Calorie Estimates:

Dried Shiitake Mushrooms (¾ cup): ~100 calories

Butter or Olive Oil (3 tablespoons):

Butter: ~300 calories

Olive Oil: ~360 calories

Shallots (2 chopped): ~40 calories

Fresh Shiitake Mushrooms (1 cup): ~40 calories

Quinoa (1½ cups uncooked): ~330 calories

Dry White Wine (½ cup): ~100 calories

Chicken or Vegetable Stock (2 to 3 cups): ~30 calories (depends on brand, using low-sodium versions)

Parmesan Cheese (¼ cup freshly grated): ~110 calories

Fontina Cheese (¼ cup chopped): ~110 calories

Gorgonzola Cheese (¼ cup crumbled): ~100 calories

Total Caloric Content:

Using Butter: ~1,260 calories

Using Olive Oil: ~1,320 calories

Per Serving (for 4 servings):

Using Butter: ~315 calories per serving

Using Olive Oil: ~330 calories per serving