Quinoa and Onion Risotto with Crème Fraîche and Hazelnuts

Ingredients

• 1  bay leaf 
• 1 teaspoon butter 
• 3 tablespoons crème fraîche 
• 3 tablespoons hazelnuts toasted chopped
• 1.5 cups quinoa uncooked
• 1 teaspoon salt 
• 2  thyme sprigs 
• 6 cups water 
• 2 tablespoons citrus champagne vinegar 
• 1.5 cups oso sweet finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice.
2. Drain well.
3. Combine 6 cups water, salt, thyme, and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf. Keep warm over low heat.
4. Melt butter in a medium saut pan over medium heat.
5. Add onion, and cook for 10 minutes, stirring frequently.
6. Add quinoa; cook 2 minutes, stirring constantly.
7. Add warm seasoned water, 1/2 cup at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total). Stir in vinegar. Spoon 2/3 cup risotto into each of 6 small bowls or plates; top each serving with 1 1/2 teaspoons crme frache.
8. Sprinkle each serving with 1 1/2 teaspoons hazelnuts.