Buckwheat Groats Risotto – Groatsotto
It’s fall, which means it’s boletes harvest season! This weekend, I was wandering around my local shop when I spotted some fresh bay boletes.
If you’ve checked out my recipes page, with few different recipes for risotto, you know I love it. But this time I decided to make risotto on base of buckwheat roasted groats.
With its delicate nuttiness, buckwheat roasted groats is ideal for wild mushrooms, but any groats will be just as good.
- buckwheat roasted groats - 400g
- vegetable stock - 1000ml (hot)
- bay boletes mushrooms - 300g
- onion - 1 (chopped)
- white wine - 125ml
- butter - 3 tablespoons
- bay leaves - 2
- allspice berries - 3
- Parmigiano Reggiano - 50g (grated)
- fresh parsley - for garnish
- Clean the bay boletes mushrooms with a damp cloth and trim off any dirty bits. Do not wash.
- Heat two tablespoons of butter in a frying pan and fry the onion and bay boletes mushrooms for 10 minutes, until softened and lightly browned.
- Add the buckwheat roasted groats and stir to coat all the grains in the butter.
- Gradually add two ladles of the hot stock, bay leaves and allspice berries. Cook, stirring occasionally, until all the stock has been absorbed into the buckwheat roasted groats.
- Gradually add the wine. Cook, stirring occasionally, until all the liquid has been absorbed into the buckwheat roasted groats.
- Add one small ladle of the hot stock. Stirring the buckwheat roasted groats with a wooden spoon to prevent it sticking to the pan.
- . Continue cooking, stirring and adding the liquid until the buckwheat roasted groats is al dente. The total cooking time of the groatsotto is about 20-30 minutes.
- Remove the pan from the heat. Stir in the remaining butter for extra richness and the Parmigiano Reggiano to perfect finish.
- Allow the groatsotto to rest for 2-3 minutes before serving and sprinkle with parsley.