Grilled Quail With Mushroom Quinoa Risotto

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1 ancho chile

1 cup boiling water

1/2 cup black quinoa, rinsed

1/2 cup white quinoa, rinsed

6 medium dried shiitakes (1/2 ounce)

1/2 cup white wine, heated until hot

4 garlic cloves—3 chopped, 1 minced

1/4 cup white wine vinegar

1/4 cup extra-virgin olive oil

2 teaspoons sugar

1 large red onion, cut crosswise into 6 slices

6 semiboneless quail

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/2 yellow bell pepper, cut into 1/2-inch dice

1/4 pound fresh shiitakes, stems discarded, caps cut into 1/2-inch dice

1/2 cup heavy cream

1/2 cup water

1/4 cup freshly grated Parmesan cheese

2 tablespoons minced chives

2 tablespoons chopped basil

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