Buckwheatotto is a risotto-like dish where whole buckwheat is used instead of rice. The cooking method is what's important – not the ingredient itself. By slowly simmering the buckwheat in broth, starch is released, which creates the same creaminess as in a classic risotto.
Preparation time: 30 min
Ingredients
Ingredients (4 appetizers)
- 2 dl whole buckwheat (preferably raw / low-temperature dried)
- 1 small shallot
- 1 tbsp butter or olive oil
- approx. 6–7 dl warm vegetable broth
- 0.5 dl dry white wine (optional)
- 0.5 dl finely grated aged cheese (e.g. Västerbotten, Parmesan or vegan alternative)
- Salt & freshly ground black pepper
For serving (suggestions)
- Roasted mushrooms or mushroom cream
- Butter-fried vegetables (asparagus, Jerusalem artichoke, cauliflower)
- Herbs: parsley, thyme or chives
- A few drops of cold-pressed rapeseed oil or olive oil
Instructions
1. Prepare the buckwheat
Rinse the buckwheat thoroughly in cold water.
This removes bitter substances and provides a clean, round flavor.
(Tip: Buckwheat doesn't need to be soaked, but can be soaked for 1–2 hours for an even shorter cooking time.)
2. The base – like risotto
Finely chop the onion.
Sauté it slowly in butter/oil over low heat until it becomes soft and sweet – not browned.
Add the buckwheat and stir for about a minute until the grains are warm and slightly glossy.
3. Build the creaminess
Pour in the wine (if using) and let it reduce.
Add warm broth, a little at a time – just like with risotto.
Stir regularly.
After about 20–25 minutes:
- the buckwheat is soft but still has a slight bite
- the starch has given it a naturally creamy consistency
4. Finish
Remove from heat.
Stir in the cheese and season with salt and pepper to taste.
The consistency should be loosely creamy, not firm – it should almost spread out on the plate.
Serving (appetizer)
Place the buckwheatotto at the bottom of a deep plate.
Top with:
- mushrooms
- vegetables
- herbs
- a few drops of good oil
Serve immediately.
Recipe by Stefan Schörling
