Buckwheat Risotto with Mushrooms

Ingredients

• 4 servings
• 100 g of dried mushrooms
• 3 tbsp of olive oil
• 1 tbsp of butter
• 1 medium onion
• 2 cloves of garlic
• 200 g of packaged Makfa buckwheat
• 100 ml of dry white wine
• 500 ml of broth (best if 250 ml of chicken broth, and 250 ml of mushroom broth)
• 4 tbsp of cream
• 70 g of Parmesan cheese
• salt
• pepper