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Buckwheat risotto
Preparation time: 70 minutes.
Caloric value: 177 kcal per 100 grams of dish.
Ingredients
Show ingredients
- buckwheat groats – 180 g;
- dried mushrooms (porcini and chanterelles) – 40 g;
- onion – 70 g;
- carrot – 70 g;
- dry white wine – 100 ml;
- garlic – 1 large clove;
- hard cheese – 70 g;
- chicken broth – 500 ml;
- butter – 40 g;
- refined vegetable oil for frying – 70 ml;
- salt – to taste.
Preparation
- Prepare the ingredients for buckwheat risotto. Any dried mushrooms can be used or replaced with 150 grams of champignons.
- Soak the dried mushrooms in water for half an hour to allow them to swell.
- Meanwhile, finely chop the onion and garlic.
- Grate the carrot coarsely.
- If the buckwheat groats are from the expensive segment, there is no need to wash them, but the regular buckwheat should be sorted, washed, and dried with paper towels.
- In heated vegetable oil, sauté the onion along with the garlic until a warm garlic aroma appears.
- Next, add the carrot and lightly sauté it for about 2-3 minutes.
- Now it’s time for the mushrooms – sauté them with the vegetables for about 7 minutes (cut the champignons into rather large pieces and sauté them the same way).
- Then pour the buckwheat into the skillet.
- Sauté everything together for 3 minutes – just to warm the groats.
- Now, in portions (divide them into 4 parts) start adding the broth, waiting after each addition for the buckwheat to absorb all the moisture. Cover the skillet with a lid. Add more every 5 minutes and stir the mixture. This will take about 20-25 minutes, during which the groats will swell and absorb all the broth.
- In the meantime, grate the cheese finely.
- Then pour in the dry wine and remove the lid. The alcohol will evaporate, leaving only a tart acidity. Salting the dish should be done very carefully, as the chicken broth is already salted from the start.
- When the wine has evaporated, add butter to the buckwheat risotto and mix everything well.
- Turn off the heat immediately, add half of the grated cheese to the skillet, and mix everything again.
A delicious and hearty dish, buckwheat risotto (this time with mushrooms) is ready. Just lay it out on plates and sprinkle with the remaining cheese. Thus, from ordinary buckwheat, a fabulous dish with a refined flavor palette can be prepared.
Give it a try, enjoy your meal!
