📝 About This Recipe
This rustic, earth-shattering twist on the Italian classic replaces traditional Arborio rice with nutty, toasted buckwheat groats for a texture that is both tender and delightfully chewy. Infused with a rich porcini broth and finished with a velvety touch of Pecorino Romano, this dish offers a deeply savory profile that celebrates the humble buckwheat grain. It is a sophisticated, gluten-free alternative that brings the warmth of the Alpine highlands straight to your dinner table.
🥗 Ingredients
The Base
- 1 1/2 cups Buckwheat groats (raw, untoasted preferred for better control)
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (thinly sliced)
- 2 tablespoons Extra virgin olive oil
- 3 tablespoons Unsalted butter (divided into 1 tbsp and 2 tbsp)
The Liquid
- 5 cups Vegetable or Mushroom stock (kept warm on the stove)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Dried Porcini mushrooms (rehydrated in the warm stock and chopped)
The Mushrooms & Aromatics
- 10 ounces Cremini or Shiitake mushrooms (cleaned and sliced)
- 1 tablespoon Fresh thyme (leaves only, stripped from stem)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 1/2 cup Pecorino Romano or Parmesan cheese (finely grated)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Lemon juice (for a touch of acidity)
👨🍳 Instructions
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1
In a medium saucepan, bring the vegetable stock to a gentle simmer. Add the dried porcini mushrooms to the stock to rehydrate for 10 minutes, then remove them, chop finely, and set aside while keeping the stock warm over low heat.
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2
In a large, heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the sliced fresh mushrooms and sauté until golden brown and their moisture has evaporated (about 6-8 minutes).
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3
Stir in the chopped rehydrated porcini mushrooms and half of the thyme. Season with a pinch of salt and pepper, then remove the mushroom mixture from the pan and set aside on a plate.
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4
Wipe the pan clean if necessary. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced shallots and cook over medium heat for 3-4 minutes until translucent.
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5
Add the garlic and the buckwheat groats to the pan. Toast the buckwheat for 2-3 minutes, stirring constantly, until the grains smell nutty and appear slightly golden.
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6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the wine has been almost completely absorbed by the buckwheat.
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7
Begin adding the warm stock one ladleful at a time (about 1/2 cup). Stir frequently, allowing the liquid to be absorbed before adding the next ladle.
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8
Continue this process for approximately 18-22 minutes. Unlike rice, buckwheat doesn't release as much starch, so stirring is essential to encourage a creamy consistency.
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9
Test the buckwheat for doneness; it should be tender but still have a firm, 'al dente' bite in the center. You may not need all the stock.
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10
When the buckwheat is cooked, stir the sautéed mushrooms and any accumulated juices back into the pan.
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11
Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter, the grated Pecorino Romano, lemon juice, and the rest of the fresh thyme.
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12
Cover the pan and let it sit for 2 minutes—this 'mantecatura' stage allows the flavors to meld and the texture to become ultra-creamy.
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13
Give the risotto one final stir, season with more salt and pepper if needed, and garnish with fresh parsley before serving immediately.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock to the pan shocks the grain and slows the cooking process. If you can't find raw buckwheat, use 'Kasha' (pre-toasted buckwheat), but reduce the initial toasting time and watch the liquid carefully as it cooks faster. For a vegan version, substitute the butter with a high-quality vegan butter or extra olive oil, and use nutritional yeast instead of cheese. Don't overcook the buckwheat; it should retain its shape and a slight crunch rather than turning into a mushy porridge. Use a wide skillet rather than a deep pot to allow for even evaporation and better heat distribution.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Northern Italian Pinot Grigio or a dry Riesling. Serve alongside a simple arugula salad dressed with lemon and shaved parmesan to cut through the richness. A side of roasted root vegetables, like carrots or parsnips, complements the earthy tones of the buckwheat. For a non-vegetarian option, top with a piece of pan-seared salmon or crispy pancetta. Enjoy as a hearty standalone main course in warmed shallow bowls.