Red quinoa risotto

Instructions

1. Rinse the quinoa and cook it over high heat with the Pinot Blanc and the broth for 15 minutes until most of the liquid has been absorbed or evaporated.
2. Add the shallots, porcini mushrooms and coconut milk and cook for another 5 – 8 minutes. When cooked, season with salt and pepper.
3. Dice the tofu and caramelise it in the olive oil, brown sugar and Bertrand salt for a few minutes until golden and nicely caramelised.
4. Serve in a soup plate with the tofu placed on top, along with some basil leaves and a little coconut milk.

Recipe by L'Atelier de Bertrand