Udmurt Buckwheat and Mushroom Risotto (Гречневый ризотто с грибами)
This Udmurt Buckwheat and Mushroom Risotto recipe is a delightful dish from Udmurt cuisine, featuring the earthy flavors of buckwheat and mushrooms. It's a comforting and hearty meal that is perfect for a cozy night in.
Ingredients
- 1 cup buckwheat groats
- 2 cups vegetable broth
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large skillet, toast the buckwheat groats over medium heat for 5 minutes, stirring constantly.
- Meanwhile, in a separate pot, heat the vegetable broth until simmering.
- Heat the butter in the skillet with the buckwheat, then add the onion and garlic. Cook until the onion is translucent.
- Add the mushrooms and cook until they release their liquid and become golden brown.
- Stir in the white wine and cook until it has evaporated.
- Gradually add the hot vegetable broth to the skillet, 1/2 cup at a time, stirring frequently until the liquid is absorbed.
- Once all the broth has been absorbed and the buckwheat is tender, stir in the Parmesan cheese and season with salt and pepper.
- Serve the buckwheat and mushroom risotto hot, garnished with additional Parmesan if desired.
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
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Large skillet Pot Stirring spoon
Tools
Knife Cutting board
Serving suggestions
Serving suggestion: Pair with a fresh green salad and a glass of white wine.
Tips & tricks
Tip: Be sure to stir the risotto frequently to achieve a creamy texture.
Cost
$10