Buckwheat Risotto With Mushrooms Forestiere Sauce Recipe

I absolutely love this recipe because it’s a delightful twist on a classic risotto, with nutty buckwheat groats giving it a unique and hearty texture. The combination of earthy mushrooms, fragrant thyme, and a splash of white wine creates a depth of flavor that’s both comforting and sophisticated, making it perfect for cozy nights in or an impressive dinner with friends!

I relish the opportunity to create satisfying dishes that deliver nutritional benefits, and my Buckwheat Risotto With Mushrooms Forestiere Sauce is no exception. The cooked buckwheat groats simmer in broth made from vegetables, providing a rich source of protein and fiber.

When they are combined with mushrooms, fresh thyme, and just a touch of Parmesan, the dish achieves an almost impossible-to-find combination: perfect flavor and perfect health.

Ingredients

Buckwheat Groats:
A whole grain that is gluten-free, high in fiber, and protein-rich, with a flavor that is nutty.

Vegetable Broth:
Provides a low-calorie, nutrient-dense deep flavor base.

Dry White Wine:
Improving scent and flavor, it provides brisk acidity to balance taste.

Mixed Mushrooms:
Rich in umami, low in calories, and packed with antioxidants and essential vitamins.

Fresh Thyme:
Fresh herbs help with digestion and have anti-inflammatory properties.

Parmesan Cheese:
Provides a creamy mouthfeel, delivers an abundance of calcium, and is loaded with umami.

Ingredient Quantities

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• 1 cup buckwheat groats
• 2 cups vegetable broth, divided
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mixed mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

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Instructions

1. Buckwheat groats should be toasted for 2-3 minutes in a pan over medium heat, making sure to shake the pan often enough to ensure even browning and to prevent burning. The au gratin method works particularly well for pan toasting; feel free to transfer the toasting task to the oven as well using a rimmed sheet pan and the same high-medium heat. Once fragrant (and looking not too unlike toasted pine nuts), the groats are ready for their next chapter.

2. In a big frying pan, warm olive oil over a medium flame. Toss in the onion and cook until you can see through it—about 3 to 4 minutes—no more.

3. Add the garlic and cook for one more minute until it is aromatic.

4. In the skillet, add the mushrooms and sauté until they are starting to brown and releasing any moisture they hold, about 5-7 minutes.

5. Add the buckwheat groats, and make sure they are completely and nicely coated with the mixture of chopped onions, garlic, and caraway seeds that is so redolent of bookshops and probably a Berlin childhood.

6. Add the white wine and allow it to simmer until the liquid is mostly absorbed.

7. Slowly pour in 1 cup of the vegetable broth, stirring often and allowing it to be soaked up completely before adding more. Then add the rest of the broth, 1/2 cup at a time, until it too has been completely absorbed and the groats are tender.

8. Once the buckwheat is of the desired tenderness and the sauce has reached your preferred creaminess, stir in the butter, the freshly grated Parmesan cheese, and the thyme leaves. Season to taste with salt and freshly ground black pepper.

9. Make any necessary adjustments to the consistency with the remaining vegetable broth, and keep stirring until the mixture is creamy.

10. Before serving, adorn with fresh parsley and sprinkle on some more Parmesan cheese. Have fun!

Equipment Needed

1. Medium-sized frying pan
2. Large frying pan or skillet
3. Rimmed sheet pan (optional for oven toasting)
4. Wooden spoon or spatula for stirring
5. Knife for chopping and mincing
6. Cutting board
7. Measuring cups
8. Measuring spoons
9. Grater for the Parmesan cheese
10. Ladle for adding broth
11. Serving spoon or ladle for serving

FAQ

• Can I make this recipe vegan?Yes, you can swap the butter with a plant-based margarine and use either a vegan Parmesan or nutritional yeast in place of the cheese.
• What type of mushrooms are best for this dish?Cremini, shiitake, and oyster mushrooms, mixed together, work well, but feel free to use your favorites.
• Can I use other grains instead of buckwheat?Although it will alter the recipe, you can try using quinoa or pearl barley, tailoring the cooking duration to suit them.
• How do I store leftovers?Keep in an airtight container in the refrigerator for as long as 3 days. If you want to reheat, use a mild manner on either the stove or in the microwave.
• What is the best wine to use?Sauvignon Blanc or Pinot Grigio, as dry white wines, pair nicely with the richness of the flavors.
• Is there a non-alcoholic substitute for the wine?You may add even more vegetable broth with a splash of lemon juice for acidity.
• Can I prepare parts of this in advance?Indeed, the onions, garlic, and mushrooms can be chopped in advance and stored in the refrigerator until it is time to cook.

Substitutions and Variations

1 cup buckwheat groats – can be replaced by 1 cup quinoa or 1 cup barley.
1/2 cup dry white wine – you can substitute this with 1/2 cup chicken broth or 1/2 cup apple juice.
1 tablespoon of olive oil—substitutable with 1 tablespoon of sunflower oil or 1 tablespoon of canola oil.
2 cups assorted mushrooms, sliced – if you don’t have assorted mushrooms, use 2 cups cremini or 2 cups button mushrooms
1/4 cup grated Parmesan cheese – replace with 1/4 cup nutritional yeast for a vegan alternative; if you want to keep it cheesy, use 1/4 cup pecorino cheese.

Pro Tips

1. Optimize Toasting For an even toast, keep the groats moving frequently in the pan. If using the oven method, spread them in a single layer on a sheet pan to ensure even browning.

2. Wine Selection Choose a dry white wine like a Sauvignon Blanc or Pinot Grigio. The acidity helps to balance the dish and enhances the earthy flavor of the mushrooms.

3. Mushroom Magic Use a mix of fresh and dried mushrooms for a deeper flavor. Rehydrate dried mushrooms in warm water and add them with a little of the soaking liquid during cooking for an umami boost.

4. Consistent Creaminess Stir continuously when adding the broth to the buckwheat. This helps release the natural starches, creating a creamy texture similar to risotto.

5. Enhanced Flavor Add a splash of lemon juice or zest at the end to brighten up the dish and enhance the flavors of the mushrooms and herbs.