Buckwheat ‘Risotto’ With Leeks And Mushrooms

Buckwheat ‘Risotto’ With Leeks And Mushrooms

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Buckwheat ‘Risotto’ With Leeks And Mushrooms

written by Fivos

Serves 8-10 persons

Olive oil as needed
500 grams assorted mushrooms, sliced (I use a combination of button, portobello and oyster)
Salt as needed
Ground pepper
2 leeks, halved lengthwise and sliced into half circles
2 medium onions, diced
1 large clove of garlic, minced (optional)
500 grams buckwheat groats
1/2 cup white wine
3 cups warmed vegetable broth
basil for garnish

1.Rinse the buckwheat groats and drain.
2.Heat the olive oil in a Dutch oven (or in a heavy pot) over medium-low heat. Let the oil get hot.
3.Add the mushrooms and season with salt and pepper. Let the mushrooms cook undisturbed for a few minutes to caramelize.
4.Let cook for about 10 minutes, until the mushrooms have given off all their liquid and it’s evaporated. Transfer to a plate and set aside.
5.Cook the mushroom in batches to achieve proper caramelization by avoiding crowding the pan.
6.Add some more olive oil in the pot.
7.Add the leeks and the onions and cook, stirring occasionally for about 10 minutes until softened and starting to brown (you may add some of the vegetable broth to quicken the process).
8.Add the garlic and buckwheat groats to the pot. Toss and let cook so the garlic becomes fragrant and the buckwheat “toasts”, about 1-2 minutes.
9.Add the wine to the pot, stir and let cook until it’s completely absorbed.
10.At this point, ladle in the vegetable broth about 1/2 cup at a time, keeping the mixture at a low simmer.
11.As the liquid starts to get absorbed by the buckwheat, add a bit more to the pot until you’ve used all 3 cups and it’s been absorbed fully by the buckwheat. The buckwheat should be tender at this point.
12.Turn off the heat, add the mushrooms to the pot and stir to combine.
13.Serve in a large bowl and garnish with basil.

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