Buckwheat Risotto with Mushroom Forestière Sauce
A risotto is not a French-born dish, but the French are in fact very fond of it. It’s funny to think that there has always been a certain rivalry between the Italians and the French, and on many different levels: architecture, literature, fashion, politics, mentalities … But when it comes to food, I have felt the French have always fully acknowledge the authority of Italian cuisine, and happily embrace Italian influences in their own plates. Risotto, just like pasta or pizza, is a French home-cook’s favorite and you’ll find it…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp (60g) butter
- 1 small onion, peeled and chopped
- 1 garlic clove, peeled and diced
- 5 sages leaves, chopped
- 5 cups (375g) mixed mushrooms (shitake, oyster, cremini), washed and sliced
- 2 tbsp (30g) crème fraiche
- 1 1/3 cup (250g) buckwheat groats (kasha)
- 1 cup (250ml) white wine
- 2 cups (500ml) chicken stock
- ½ tsp ground black pepper
- Parseman, for topping
Instructions
- 1
Make the sauce. Melt 2 tablespoons (30g) of butter in a large frying pan over medium heat and cook the onions, garlic, mushrooms and sage for about 10 minutes (until the mushrooms are fully cooked through). Stir in the crème fraiche and set aside. Cover with foil to keep warm.
- 2
Make the risotto. Melt 2 tablespoons (30g) of butter in another large frying pan over medium heat. Add the buckwheat groats and toast them for 2 minutes. Pour in the white wine, bring to a simmer and let evaporate for about 5 minutes (until half of the liquid is left). Slowly pour in the stock while stirring, in small additions, until the buckwheat is fully cooked (about 25 minutes).
- 3
For serving, scoop the risotto onto each plate and top with the mushroom sauce. Top with some shaved Parmesan and one or two leaves of sage for decoration. Season to taste.