Chef Luciano Delsignore of Casa Pernoi demonstrates how to make quinoa risotto with wild mushrooms on Fox 2 Detroit’s Cooking School with Maurielle Lue. The gluten-free entree is made with red and white quinoa boiled in salt water, seared porcini mushrooms, Michigan morel mushrooms, oyster mushrooms, onions and Parmigiano Reggiano.

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