Madein.md Recipe: Buckwheat Risotto

Risotto is one of the most popular dishes of Italian cuisine. The main difference between risotto and plain boiled rice is that it is constantly stirred during cooking, and the liquid is added in small portions. Therefore, we release starch from rice grains, and in combination with water it forms a sauce, typical for a risotto.

We will try to replace rice with buckwheat, which, although not so starchy, should create a similar effect.

By the way, the same principle can be tried with other cereals - for example, with pearl barley.

Ingredients:
Onion - 1 pc.;
Garlic - 2 cloves;
Mushrooms - 150 g;
White wine - 100 ml;
Buckwheat - 200 g or 1 cup;
Hard cheese - 50 g.

Preparation:

Chop the onions and garlic and fry them in a pan, with a little vegetable oil, over low heat.

Mushrooms are also cut into small slices and added to onions and garlic.

After 5-7 minutes, add salt and pepper to the vegetables. They will start to secrete liquid and stew in it. Increase the fire and pour white wine. Let it evaporate and boil for about 5 minutes.

Pour the buckwheat and let it fry a little before adding the first portion of liquid. As a liquid, you can use water or broth.

Boil the liquid to and start adding it, 50 ml at a time. Constantly stirring, pour the next portion of the liquid only after the previous one is absorbed. Continue to cook the buckwheat for 15-20 minutes. At the end, add the grated cheese and, if necessary, salt.

One can serve buckwheat with fresh herbs or with additionally grated cheese.

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