Grilled skirt steak with yellow aj pepper quinoa risotto
Recipe for grilled entrail with quinoa risotto and Ají amarillo, a contemporary fusion of Peruvian cuisine blending modern technique and Andean ingredients.
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Ingredients
- ½ onion, diced
- 1 garlic clove, minced
- 5 tablespoons yellow ají pepper cream (not spicy)
- 5 tablespoons white wine
- 3 tablespoons cream
- Chicken broth
- 3 tablespoons grated parmesan cheese
- 15 g butter
- 3 green cooked asparagus
- 50 g sautéed mushrooms
- 120 g quinoa cooked previously for 12 minutes
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