Buckwheat risotto. How to cook buckwheat risotto. Buckwheat risotto with mushrooms

Greciotto is a relative of the famous Italian rice dish, risotto. Since buckwheat (the so-called “black porridge”) is not cooked in Italy, grechotto cannot be considered part of the culinary tradition of this country. But the method is completely Italian, hence the inclusion of the recipe in the Italian recipes section as one of the variations of risotto.

If you have ever tried risotto on your stove, then prepare the buckwheat, because the culinary principle behind the dishes is the same. So, the cereal is fried a little along with aromatic additives, then liquid is added little by little and stirred continuously. Each new portion of liquid is added only after the cereal has absorbed the previous one. As a result of all manipulations, a slightly sticky and in no case crumbly dish is obtained.

The basic recipe for grechotto is very simple.. It includes buckwheat, onion, garlic, a little smoked bacon or brisket, a little dry white wine, broth (chicken or vegetable), as well as butter and dried herbs. Based on the basic recipe, you can create many delicious variations, adding ingredients at your discretion.

Preparation: 40 minutes | Yield of finished dish: for 4 persons

Ingredients

• buckwheat 150 g
• smoked brisket or bacon 100 g
• onion 1 head
• garlic 2 cloves
• broth 450-500 ml
• dry white wine 50 ml
• vegetable oil 20 ml
• dry herbs to taste
• salt, pepper to taste
• hard cheese for serving

Preparation

Serve the dish immediately, sprinkle with freshly ground pepper, drizzle with vegetable oil and add a small amount of cheese.

How to cook a hearty, inexpensive and very delicious dish- Grechotto. This is a type of buckwheat risotto from the chef I Love to Cook Larisa Kavun. This dish is a great alternative to expensive Italian risotto.

If you have ever tried to cook on your stove, then prepare grechotto - buckwheat risotto. Because the culinary principle behind the dishes is the same. So, the cereal is fried a little along with aromatic additives, then liquid is added little by little and stirred continuously.
Each new portion of liquid is added only after the cereal has absorbed the previous one. As a result of all manipulations, a slightly sticky and in no case crumbly dish is obtained.

Ingredients for making Greciotto

WILL BE NEEDED

• 100 g dried mushrooms
• 1 large onion
• 2 cloves garlic
• 1 stack buckwheat
• 70 g parmesan (other hard cheese)
• 0.5 l vegetable broth
• 4 tbsp. l. cream 20%
• vegetable and butter
• green
• salt, pepper to taste

How to cook Greciotto

COOKING

1. Soak mushrooms in hot water for 30 minutes. Do not pour out the water, strain and mix with the broth, which we will use further in the recipe. This will give the dish a unique mushroom flavor.
2. Finely chop the onion and garlic and fry (in a saucepan or saucepan) in a mixture of vegetable and butter. When the onion becomes translucent, add the mushrooms. Add salt and pepper and cook for 3 minutes.
3. Then add buckwheat and mix. Let the buckwheat warm up for about 2 minutes, stirring.
4. Reduce heat and start adding broth little by little. As the liquid evaporates and is absorbed, add the broth in small portions again and again. In about 4 stages. Be sure to stir and do not close the lid.
5. Grate the cheese on a fine grater.
6. After 15 minutes, add cream and 2/3 of the specified amount of grated cheese. Mix carefully. Keep on fire for 2 minutes. Then cover with a lid and let it brew for a while. Serve hot.
7. Grate the remaining cheese on a fine grater and mix with the dish immediately before serving, garnish with chopped herbs to taste.

Greciotto- a relative of the famous Italian rice dish - risotto. Since buckwheat (the so-called “black porridge”) is not cooked in Italy, grechotto cannot be considered part of the culinary tradition of this country. But the method is completely Italian, hence the inclusion of the recipe in the Italian recipes section as one of the variations of risotto.

Simple buckwheat risotto recipe step by step with photos.

Buckwheat risotto is an analogue of the popular risotto, with the only difference that instead of rice we add buckwheat and do not add broth. The dish turns out to be very satisfying and tasty. The perfect lunch or dinner is guaranteed!

Here is a simple recipe for making buckwheat risotto. First, fry the mushrooms and onions. Then mix this with calcined buckwheat and put it in the oven for 30 minutes, pouring water over the risotto. Add butter to the finished dish, you can also add chopped herbs. Good luck!

Number of servings: 3-4

• National cuisine: Home kitchen
• Type of dish: Hot dishes, Risotto
• Recipe difficulty: Simple recipe

• Preparation time: 17 minutes
• Cooking time: 1 hour
• Number of servings: 3 servings
• Calorie Amount: 160 kilocalories
• Occasion: For lunch

Ingredients for 3 servings

• Buckwheat - 400 grams
• Porcini mushrooms - 400 grams
• Butter - 100 grams
• Vegetable oil - 100 grams
• Onion - 1 piece
• Parmesan Cheese - To taste

Step by step

1. Finely chop the onion, then fry it vegetable oil until transparent.
2. Add the chopped mushrooms; when the juice is released, stir and let the juice evaporate.
3. Heat the buckwheat in a saucepan for 5-7 minutes. Add mushrooms and onions, salt to taste. Pour boiling water over everything, just 1 cm above the buckwheat. Place the dish in the oven for 30 minutes, temperature 180 degrees.
4. Add butter before serving. Bon appetit!