As I read through this recipe, it´s hard to imagine how truly wonderfully it comes out. Some kind of magic happens between the unique flavor and texture of amaranth when it is united with the deep, richness of dried mushrooms. Here in the Andes where those valuable mushrooms grow under the newly-planted pine forests, they are extremely inexpensive, too!
I do hope you will try this special recipe that is surprisingly both light and filling. Turns out to be almost vegan – but I must admit, I especially appreciate this scrumptious risotto with butter, not a lot, just enough.
½ cup dried mushrooms (porcinis are excellent)
1 cup amaranth
4 cups water
2 tablespoons butter
1/3 cup onion or scallion, minced
Cover the mushrooms with warm water and soak until softened about 20 minutes.
Pour the amaranth on top of the boiling 4 cups of water. (Unlike quinoa, it is not necessary to rinse it.) Simmer, covered for 20 to 30 minutes, stirring from time to time. First the amaranth will float on the water; later it will sink. Simmer until the seeds partially open and the mixture thickens.
Drain the mushrooms, saving the soaking liquid. Add only the liquid to the cooked amaranth and simmer until a risotto consistency develops. Salt and pepper.
In a small sauté pan, heat 1 tablespoon of butter, add the soaked, chopped mushrooms and the onion; lightly sauté until the onion becomes transparent.
Serve the risotto covered with the mushrooms. Cut the remaining tablespoon of butter into very small pieces; garnish the risotto and mushrooms with the butter and minced parsley.