Buckwheat Risotto with Sausages and Mushrooms

Directions

1. 1

   Step 1

   

   Rinse the buckwheat. Wash the mushrooms and pat dry with paper towels. Peel the onion and garlic. Prepare a skillet with a thick bottom.

2. 2

   Step 2

   

   Cut the onion and sausages into small pieces, and the mushrooms into thin slices. Press the garlic through a garlic press.

3. 3

   Step 3

   

   Heat vegetable oil in the skillet over medium heat. Add the onion and garlic and sauté until soft. Add the sausages and cook for another 5 minutes. Add the mushrooms and cook for 5–8 minutes until the excess liquid evaporates. Season with salt, pepper, and Italian herbs.

4. 4

   Step 4

   

   Add the rinsed buckwheat to the mushrooms. Sauté for 2 minutes, stirring constantly, so the grains dry slightly and turn golden. Pour in the wine and let it evaporate completely.

5. 5

   Step 5

   

   Pour one cup of vegetable broth into the skillet and wait for the buckwheat to absorb it. Then add another ladle of broth and continue adding broth in portions as it is absorbed. Cook for 20–25 minutes until the grains are soft.

6. 6

   Step 6

   

   Heat the cream in the microwave in short 10-second pulses. Finely grate the Parmesan.

7. 7

   Step 7

   

   When the buckwheat has absorbed all the broth, pour in the cream and add ⅔ of the cheese. Stir and cook for another 5 minutes. Then turn off the heat and let the dish rest for 5–10 minutes under a lid.

8. 8

   Step 8

   

   Serve the buckwheat risotto warm, sprinkled with the remaining Parmesan.