Cook the quinoa for 10 minutes. Strain for a few minutes and then place in a container. Set aside at room temperature. In a separate container, rehydrate the porcini mushrooms in hot wine for 15 minutes. Remove the stems and cut into ½ inch cubes.
In a large frying pan, melt the butter and olive oil. Sauté the previously chopped garlic, red pepper, fresh shiitakes and rehydrated porcinis. Cook until the mushrooms are soft for 6 minutes. Add the wine used to rehydrate the porcini mushrooms and cook for 6 more minutes. Add the cream and the quinoa and cook down for 4 minutes. Add parmesan cheese and chopped chives. Adjust flavor with salt and black pepper.
To serve, lay the mushroom quinotto on the plate atop a tomato sauce base. Decorate with grilled asparagus, thin slices of black truffles and drops of white truffle oil.