Quinoa risotto, winter vegetables, Grana Padano cream and parsley mousse

Mauro Colagreco

For 4 people

Grana Padano cream
80 g of Grana Padano
40 g of cream

Brushwood mousse emulsion

10 cl of milk
100 g of brushwood mousse
50 g of button mushrooms

Quinoa Risotto
100 g of red Quinoa
20 g of butter
20 g of Grana Padano
10 cl of vegetable stock

Jerusalem artichoke chips
100 g of Jerusalem artichoke
Oil for frying

4 g of salt
100 g of flour
3 eggs
5 g of yeast
100 g of parsley
150 g of water
60 g of butter

Winter vegetables and pulses
30 g of rutabaga
20 g of parsnip
20 g of crosne
30 g of yellow carrots
30 g of orange carrots
30 g of round turnips
40 g of salsify
20 g of Vitelotte potatoes
20 g of black horseradish
Winter portulaca
Wild wood sorrel
20 g of black truffle



Grana Padano cream
Bring the cream to the boil, pour over the Grana and blend.

Brushwood mousse emulsion
Leave the mousse and mushrooms in infusion in the milk for an hour. Taste and leave in infusion for a little longer if necessary.

Quinoa Risotto
Toast the quinoa in a pan with a little butter, pour over the stock and proceed as for a traditional risotto. When the quinoa is cooked, stir in the butter and the Grana Padano.

Jerusalem artichoke chips
Wash the Jerusalem artichokes thoroughly, wrap them in foil and cook in the oven at 210 °C for an hour. Cut the Jerusalem artichoke lengthwise, setting the pulp to one side to use later. Clean the skin and leave it to dehydrate. Fry at 180 °C, drain and set to one side

Heat the water and butter. Place the parsley in the beaker of a blender, pour in the boiling liquid and blend to obtain a smooth green mixture. Beat the eggs, add the flour and chemical yeast, making sure the ingredients are mixed thoroughly.
Pour into the beaker of the blender and blend until the ingredients are smooth. Place everything in a siphon and add two gas charges kept in the fridge overnight.

Winter vegetables and pulses
Peel, wash and cut all the roots from the pulses. Cook them individually, stewing them. Set to one side.

Cook the pulse roots in a pan with the butter. Place some quinoa risotto on four plates, laying the pulses, Grana Padano cream, mousse emulsion and parsley mousse on top, with the Jerusalem artichoke chips and a few scales of black truffle.
Decorate with the winter herbs.