Creamy Buckwheat Risotto with Mushrooms

Start by rinsing the buckwheat under cold water. This step is critical as it helps remove any dust or residues and brings out the true flavour of the grain. Draining it well is important as too much water may make the grains sticky.

In a large pan, heat the olive oil over medium heat. Addition of olive oil not only adds to the flavour but also prevents the ingredients from sticking to the bottom of the pan.

Sauté the onions and garlic until golden brown. This step is when the primary flavours are developed so make sure you take your time and allow the onions and garlic to really caramelise.

Add the sliced mushrooms and sauté until they release their juices and are golden brown. Mushrooms tend to hold a lot of water, so give them sufficient time for it to evaporate.

Add the rinsed buckwheat to the pan and stir, making sure every grain gets coated with that wonderful mushroom, onion, and garlic mixture.

Pour in the white wine and continue to stir. The trick here is that constant stirring helps release the starch from the buckwheat, contributing towards a creamy texture.

Gradually add the vegetable broth, stirring continuously. This constant addition and stirring allows the grains to slowly absorb the liquid and become tender, the key to a perfect risotto.

Continue cooking until the buckwheat is tender, but still has a slight bite to it, usually around 15-20 minutes. Once done, stir in the Parmesan, black pepper, and salt.

Finally garnish with fresh parsley and serve immediately.