Quinotto

Step 1: Heat 1 tablespoon of 1 tbsp olive oil in a frying pan over a high heat and fry 9 oz mushrooms for 4–5 minutes until golden and any liquid has evaporated. Season with a pinch of ⅛ tsp salt and set aside.

Step 2: In a wide pan, heat the rest of 1 tbsp olive oil over a medium heat and cook 2 shallots for 3 minutes until soft but not coloured.

Step 3: Add 2 cloves garlic and the drained 9 oz quinoa and stir for 2 minutes. The grains dry out and start to crackle and smell toasty; this gives the dish its nutty flavour.

Step 4: Stir in 1 tbsp ají amarillo paste, then pour in ½ cup dry white wine and let it bubble until almost gone, about 1 minute.

Step 5: Add about two-thirds of the hot 2 ¼ cups vegetable stock and simmer gently for 12 minutes, stirring now and then, until most of it has been absorbed.

Step 6: Add the rest of 1 ¼ cups vegetable stock a ladle at a time and keep stirring for 3–4 minutes more. It is done when the grains have burst to show their white spiral and are tender with a slight pop. The texture should be loose, like porridge; add a splash of water if it tightens.

Step 7: Stir in the mushrooms, then take the pan off the heat and beat in 1 oz butter, ¼ cup double cream and 1 ¾ oz parmesan-style hard cheese. Season with the rest of ⅓ tsp salt and ¼ tsp black pepper. It should spread gently on the plate rather than stand in a heap.

Step 8: Scatter with 2 tbsp fresh parsley and serve straight away; it thickens as it stands.