Buckwheat risotto with mushrooms and onion

Tip: tap a step to mark it as done.

1. Rinse the buckwheat

   Place the buckwheat in a sieve and rinse under cold water until the water runs clear. Let drain.

2. Toast with the onion

   Heat 1 tbsp oil in a pot. Finely chop the onion, add it to the pot, and sauté for 4 minutes. Add the buckwheat and toast for 2–3 minutes, stirring constantly.

3. Simmer

   Pour the hot broth over the buckwheat, season with salt, and bring to a boil. Cover and simmer over low heat for 12–15 minutes, until the liquid is absorbed and the buckwheat is tender. Do not stir while it simmers, to keep it from turning mushy.

4. Brown the mushrooms

   Meanwhile, slice the mushrooms. Heat the remaining oil and 10 g butter in a skillet. Cook the mushrooms over high heat for 6–8 minutes, until the moisture they release evaporates and they begin to brown. Add the garlic, pressed through a garlic press, and the marjoram. Cook for 1 minute, then season with black pepper.

5. Combine

   Stir the mushrooms into the buckwheat along with the remaining butter and parsley. Cover and let stand for 5 minutes, then serve.

Tip: The cooked buckwheat should be tender, with the grains still intact. If it is still firm after 12 minutes and has absorbed all the liquid, add 2–3 tbsp hot water and continue simmering.

This recipe was translated from the Slovak original: Pohánkové rizoto so šampiňónmi a cibuľou