Mushroom, cavolo nero & quinoa risotto

SERVES 4 INGREDIENTS

10g dried porcini mushrooms

½ cup boiling water

2 Tbsp extra virgin olive oil

1 medium onion, finely chopped

200g swiss brown mushrooms, whole

or halved

100g mixed mushrooms (enoki, oyster etc) 2 cloves garlic, crushed

1 cup quinoa, rinsed

1.25 litres basic vegetable stock

1 sprig fresh thyme

100g cavolo nero, sliced thinly

120g goat’s cheese, crumbled

1/3 cup finely grated parmesan

(see Notes, page 122)

4 eggs

1 Place porcini mushrooms and the boiling water in a heatproof bowl; stand for 5 minutes.

2 Meanwhile, heat oil in a medium frying pan over medium heat; cook onion, stirring, for 3 minutes or until soft. Add swiss brown and mixed mushrooms; cook, stirring, for 3 minutes or until browned and tender. Add garlic; cook, stirring, for 1 minute or until fragrant.

3 Stir in quinoa, stock and thyme. Remove porcini mushrooms from water, reserving the soaking liquid; chop coarsely. Add porcini and soaking liquid to pan; bring to the boil. Simmer for 20 minutes until liquid is absorbed and quinoa is tender. Discard thyme. Add cavolo nero; stir until wilted. Remove pan from heat; stir in goat’s cheese and half the parmesan.

Meanwhile, half-fill a large frying pan with water; bring to the boil. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, return water to the boil. Cover pan and turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place the spoon on a paper towel-lined saucer to blot up any poaching liquid.

Serve risotto topped with eggs and remaining parmesan. Season with pepper.