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Heat the chicken stock in a pot over medium low heat.
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Melt 2 tablespoons of butter in a dutch oven over medium heat.
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Slice the mushrooms into 1/4 inch slices.
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Add the mushrooms to the melted butter and sauté until the mushroom have become soft. Remove them and set aside.
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In the same dutch oven add 2 tablespoons of extra virgin olive oil.
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Finely dice 1/4 cup of onion and mince 1 clove of garlic.
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Add the onion and cook until they are translucent, add the garlic and continue to cook another minute. give the onion a good pinch of salt and pepper.
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Pour in the quinoa and stir around to toast and cover in olive oil. Allow the quinoa to cook several minutes.
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Add the white wine, scraping the bottom of the pot to bit up flavor. cook for a few minutes to allow the alcohol to cook out.
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Begin to ladle in the hot stock, 1 ladle at a time. Stirring frequently. As the stock is absorbed by the quinoa, continue adding until all of the stock is gone and the quinoa is creamy and cooked.
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Add in the freshly grated parmesan cheese. Add back the mushrooms and stir. Give the mushrooms several minutes to reheat.
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serve with additional grated parmesan cheese.