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

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.

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

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

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