Buckwheat Risotto with Gorgonzola
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Buckwheat Risotto with Gorgonzola
Ingredients
- Buckwheat Groats - 1 cup
- Shallot - 2 heads
- Garlic - 1 clove
- Olive Oil - 1 tablespoon
- Dry White Wine - 1 fl oz
- Water - 1½ cups
- Goat cheese - 3.5 oz
- Parsley - ½ bunch
Step by Step guide
Step 1
Chop the shallots and garlic. In a pan, heat the tablespoon of olive oil and lightly sauté the shallots and garlic over low heat, then add the rinsed buckwheat, stir, pour in the white wine, and stir again. Cook until the alcohol smell disappears. Pour 1.5 cups of water into the buckwheat. Cook over low heat; the buckwheat should be neither overcooked nor hard, but remain firm.
Step 2
Add the diced Gorgonzola to the buckwheat, gently stir to distribute the melted cheese evenly. There is no need to salt the dish, as Gorgonzola is a very rich and sufficiently salty cheese, providing enough salt for all the ingredients seasoned with it. Serve sprinkled with Gorgonzola and garnished with chopped parsley.
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