Buckwheat Risotto
Risotto • Italian
Description
Buckwheat Risotto
Ingredients
- Buckwheat Groats 5 oz
- Eggplants 5 oz
- 10% cream 5 fl oz
- Dry White Wine 5 fl oz
- Grated Pecorino Pepato Cheese to taste
- Dried Chamomile a pinch
- Dried Rosemary a pinch
- Fresh basil leaves to taste
- Green peppercorns 5 pieces
- Salt to taste
- Garlic 1 clove
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Heat olive oil in a heavy-bottomed skillet.
Step 2
Cut the eggplant into cubes and finely chop the garlic.
Step 3
Sauté the garlic in the skillet, then add the eggplant. Cook for 5 minutes.
Step 4
Add the buckwheat and sauté it with the eggplant, stirring.
Step 5
Reduce the heat and add the wine. Stir well.
Step 6
Once the liquid is absorbed, pour a glass of water into the skillet. Stir. (In general, this dish should be stirred constantly).
Step 7
Crush the black pepper in a mortar. If you're using coarse sea salt, it's great to crush the pepper together with the salt.
Step 8
Keep an eye on the liquid in the skillet. As soon as it's absorbed, add another glass of water. Let it simmer for another 10 minutes.
Step 9
Add salt and pepper, thyme, and oregano.
Step 10
Pour in the cream, stir, let it cook for another 3 minutes, and it's ready.
Step 11
Once on the plate, sprinkle the risotto with Parmesan and garnish with basil leaves.
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