Buckwheat Risotto (Grechotto) with Chanterelle Mushrooms

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice adds sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

chanterelle mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms provide a similar texture and umami flavor.

Clean the chanterelle mushrooms with a knife and paper, avoiding water to preserve flavor.

Hydrate dry shiitake mushrooms in hot water for about 10 minutes.

Prep one onion and two cloves of garlic, chopping them finely.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over low-medium heat.

Add the chopped onion and cook until translucent, about 5 minutes, ensuring it does not brown.

Add minced garlic and cook for an additional minute.

Chop the hydrated shiitake mushrooms and add them to the skillet, cooking until fragrant.

Add 1 cup of buckwheat to the skillet and toast for a few minutes until it begins to look dry.

Pour in about 1/2 cup of white wine and increase the heat to high, cooking until the wine is mostly evaporated.

Lower the heat and add enough chicken stock to cover the buckwheat, about 1-2 cups, depending on how much the buckwheat absorbs.

Cover the skillet and simmer for 15 minutes, checking occasionally and adding more stock as needed.

After 15 minutes, add reserved mushroom water and more chicken stock if the mixture is still dry.

Once the buckwheat is tender and creamy, stir in about 1 cup of grated parmesan cheese, an additional tablespoon of butter, and season with salt and black pepper to taste.

Finish with chopped parsley and a drizzle of olive oil, then cover and let sit for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens