Green buckwheat risotto with seasonal mushrooms, truffle oil and hard cheese

4 servings

30 minutes

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich

Energy value per serving

• Calories: 671.2
• Proteins: 21g
• Fats: 41.7g
• Carbohydrates: 51g

Ingredients

• Green buckwheat: 280 g
• Chanterelles: 200 g
• Truffle oil: 120 ml
• Mascarpone cheese: 125 g
• Hard cheese: 100 g
• Butter: 70 g
• Mushroom broth: 2 l
• Dry white wine: 120 ml
• Shallots: 2 pc
• Parsley: 1 bunch
• Thyme: 1 bunch
• Garlic: 1 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a wide-bottomed pot, heat butter, sauté chopped shallots, add rinsed buckwheat and wine. Completely evaporate the wine. Then gradually add and evaporate hot mushroom broth while stirring. Repeat until all the broth is evaporated.

   Required ingredients:

   • Butter: 70 g
   • Shallots: 2 pieces
   • Green buckwheat: 280 g
   • Dry white wine: 120 ml
   • Mushroom broth: 2 l

2. Add mascarpone cheese and mix thoroughly. Add grated hard cheese and remove from heat. Add truffle oil and chopped parsley.

   Required ingredients:

   • Mascarpone cheese: 125 g
   • Hard cheese: 100 g
   • Truffle oil: 120 ml
   • Parsley: 1 bunch

3. In a pan, sauté chanterelles in butter, add thyme and garlic, salt and pepper.

   Required ingredients:

   • Butter: 70 g
   • Chanterelles: 200 g
   • Thyme: 1 bunch
   • Garlic: 1 clove
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Serve the risotto in a deep plate, top with fried chanterelles, and garnish with cheese slices.

   Required ingredients:

   • Hard cheese: 100 g