Risotto

Zutaten

• Quinoa (black, red and white): 6 oz
• Parmesan cheese: 2 oz
• Cream: 4 fl oz
• Yellow chili: 0.3 oz
• White wine: 1 fl oz
• Red onion: 2 oz
• Olive oil: 0.3 fl oz
• Butter: 1 oz
• Chicken broth or consommé: 4 fl oz
• Garlic: 0.2 oz
• Snails: 12 each per person (medium size)
• Prosciutto: 1 oz
• Green asparagus: 3 oz
• Mushroom: 3 oz
• Salt and pepper to taste.

Vorbereitung

In a sauce pan, stir fry the chopped onion, yellow chili and garlic with olive oil for 5 minutes, add the quinoa and pour the chicken consommé, cook it for 15 minutes at low heat topped with a lid.

Add the cream and the parmesan cheese, and leave for 5 more minutes, then rectify the taste with salt and pepper to taste.

Sautéed the snails, mushrooms and the green asparagus in butter at medium temperature for 5 minutes, deglazed with white wine and keep it with a lid for 5 more minutes.

For the crispy prosciutto, thin slice in oven for 30 minutes at 120 degrees Celsius.

In a plate put the quinoa risotto in the center, mushroom and asparagus on top of risotto, snails around the risotto with some of the sauce left in the pan. Place the dried prosciutto on top of risotto and enjoy the meal with a nice white wine (chardonnay for example)

Enjoy this Andean meal……