Recipe Catalog

Lentil, pearl barley, buckwheat and wild rice risotto with foie gras and goat cheeseItalian cuisine | Risotto

This exquisite risotto embodies the art of Italian cuisine, combining the tenderness of foie gras with the rich flavor of goat cheese and the hearty texture of a grain mix. Lentils, barley, buckwheat, and wild rice create a wonderful balance where each grain plays its role in the harmony of the dish. Legend has it that such recipes arose from chefs' experiments to unite different cultures and traditions. Creamy lentil puree binds the ingredients into a whole, while sautéed foie gras adds luxurious depth to the dish. The risotto is served warm with a light touch of goat cheese that adds freshness and zest. It is perfect for both a festive dinner and a moment of gastronomic delight.

Green buckwheat risotto with seasonal mushrooms, truffle oil and hard cheeseEuropean cuisine | Main courses

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

Buckwheat a la risotto with gorgonzolaRussian cuisine | Risotto

Buckwheat a la risotto with gorgonzola is an exquisite blend of Russian tradition and Italian elegance. The buckwheat groats, infused with the aroma of white wine, acquire a delicate creaminess similar to classic risotto. Shallots and garlic create a subtle depth of flavor, while gorgonzola adds a tangy creamy texture. No salt is needed as the cheese provides a rich saltiness. Garnished with fresh parsley, this buckwheat becomes not only hearty but also a refined culinary delight. Perfect as a standalone dish or an unusual side for meat and vegetables.

Buckwheat "Risotto"Italian cuisine | Risotto

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.

Buckwheat and green pea risottoEuropean cuisine | Risotto

The recipe is taken from the collection of recipes by Nastya Ozerova.