Buckwheat "Risotto"

Buckwheat "Risotto":

Ingredients:

• 80 g Shalotts
• 150 g Buckwheat
• 1,5 dl White Wine
• 800 g Stock
• 100 g Butter
• 80-100 g Parmesan
• Salt
• Kápia Pepper
• Olive Oil

Method:

Finely chop the shallots, then start sautéing them in olive oil. Once they’ve softened and begin to caramelize, add the buckwheat and deglaze with white wine. Bring it to a boil, then add enough stock to cover the buckwheat.

As with making risotto, it's important to stir frequently — this helps evenly distribute the released starch, resulting in a creamier consistency. Another key point is to add just enough stock for the grains to absorb; don’t pour in too much at once to avoid overcooking.

Cook the buckwheat until tender but still slightly firm to the bite — the goal is not to end up with a mushy texture. Once the buckwheat is done, add the Parmesan and stir well. Turn off the heat, add the diced butter, and mix until incorporated. Season with salt.

Finally, mix in some finely diced kapia (sweet red) pepper into the finished risotto.