Buckwheat "Risotto"
2 servings
25 minutes
Buckwheat 'Risotto' is a bold interpretation of the classic Italian dish that combines Mediterranean traditions with Russian culinary roots. Instead of traditional rice, buckwheat is used, giving the dish a rich nutty flavor and unique texture. The creamy consistency is achieved with cream, while white dry wine adds a slight acidity and depth of aroma. Eggplants complement the dish with tender juiciness, and parmesan and fresh basil enrich the flavor with Italian notes. This risotto is perfect for a cozy family dinner or vegetarian menu, impressing guests with its unusual combination of ingredients. It is best served hot, generously sprinkled with parmesan and garnished with fresh basil leaves to highlight the harmony of flavors.
1
Heat olive oil in a thick-bottomed pan.
- Olive oil: 20 ml
2
Cut the eggplant into cubes and chop the garlic finely.
- Eggplants: 200 g
- Garlic: 1 clove
3
Fry garlic in a pan, add eggplants. Sauté for 5 minutes.
- Garlic: 1 clove
- Eggplants: 200 g
4
Pour the buckwheat, fry it with the eggplants, stirring.
- Buckwheat groats: 120 g
5
Reduce the heat and add wine. Stir.
- Dry white wine: 150 ml
6
Once the liquid is absorbed, pour a glass of water into the pan. Stir. (In general, this dish needs to be stirred constantly).
7
Crush black pepper in a mortar. If you use coarse sea salt, it’s great to crush the pepper together with the salt.
- Black peppercorns: 5 piece
- Salt: to taste
8
Watch the amount of liquid in the pan. Once absorbed, pour in a glass of water. Let it simmer for another 10 minutes.
9
Add salt and pepper, thyme, oregano.
- Salt: to taste
- Dried thyme: pinch
- Dried oregano: pinch
10
Pour in the cream, mix, hold for another 3 minutes, and it's ready.
- Cream 10%: 150 ml
11
In the plate, we sprinkle the risotto with parmesan and garnish with basil leaves.
- Grated Parmesan cheese: to taste
- Basil leaves: to taste