Creamy Bashkir Mushroom and Buckwheat Risotto (Крем-рисотто с грибами и гречкой по-башкирски)

This creamy Bashkir mushroom and buckwheat risotto is a delightful dish from the Bashkir cuisine, combining the earthy flavors of mushrooms with the nuttiness of buckwheat. It's a comforting and hearty meal that is perfect for a cozy dinner at home.

Creamy Bashkir Mushroom and Buckwheat Risotto (Крем-рисотто с грибами и гречкой по-башкирски)

Ingredients

  • 1 cup buckwheat
  • 2 cups vegetable broth
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a saucepan, bring the vegetable broth to a simmer.
  2. In a separate large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened.
  3. Add the buckwheat to the skillet and toast for 2-3 minutes, stirring constantly.
  4. Add the sliced mushrooms to the skillet and cook until they release their liquid and become golden brown.
  5. Gradually add the simmering vegetable broth to the skillet, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
  6. Once the buckwheat is tender and creamy, stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
  7. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
12g
Fat
10g
Carbohydrates
55g
Fiber
8g

Supplies

Saucepan Skillet Stirring Spoon

Tools

Knife Cutting Board

Serving suggestions

Serve the creamy Bashkir mushroom and buckwheat risotto with a side of fresh salad and a glass of white wine for a complete meal.

Tips & tricks

For extra flavor, you can add a splash of white wine when cooking the mushrooms.

Cost

$12