Another one of my (and Sophie's) staples. Best made in autumn when there's a wide range of different mushrooms available but it works just as well in spring when one is limited to brown caps and oyster mushrooms.
It isn't really a risotto as neither rice nor endless stirring and slow bit-by-bit adding of stock and wine are involved. However, the taste and consistency are very reminiscent of risotto so it seems a good name. But, as Sophie says, if you really disagree, you can always give it a new title.
No matter what you call it, it IS fantastic. Mushy, but still a bit chewy, the buckwheat and the mushrooms make for a hearty and healthy base while the white a little note of sophistication from the white wine. Perfect combination of elegance, gourmet, and nursery food. Yum. I could eat this by the bucket.
No matter what you call it, it IS fantastic. Mushy, but still a bit chewy, the buckwheat and the mushrooms make for a hearty and healthy base while the white a little note of sophistication from the white wine. Perfect combination of elegance, gourmet, and nursery food. Yum. I could eat this by the bucket.