Buckwheat risotto
Description
The recipe won't take much time. Preparing grechotto is all about improvisation. You can make this dish not only with mushrooms, although it turns out especially delicious with them. White mushrooms are the perfect choice, though chanterelles, champignons, or any other mushrooms will work as well. 1. First, wash the mushrooms and place them on a paper towel to remove excess moisture. If desired, chop them slightly. 2. Meanwhile, peel the garlic and onion. Thinly slice them. 3. Heat butter and olive oil in a skillet. Add the garlic and onion, sauté gently without browning. 4. Add the mushrooms, stir carefully, and cook over medium heat until partially done. Don't forget to season lightly with salt and pepper to taste. 5. Add the buckwheat groats and mix thoroughly. 6. After a couple of minutes, pour in about 100 milliliters of broth. 7. Keep the heat at the lowest setting so the groats can simmer slowly. 8. The classic grechotto recipe involves adding broth gradually in small amounts as needed. This process ensures the buckwheat turns out exceptionally flavorful. 9. When the buckwheat is almost cooked (just a couple of minutes away from being done), set aside the broth and pour in the wine. 10. Reduce the wine, then add the cream to the skillet. 11. According to this simple grechotto recipe, add the final ingredient—grated Parmesan cheese. After a couple of minutes, remove the dish from heat and serve. Serve hot.