Buckwheat risotto with wild mushrooms
Not suitable to freeze or microwave. Note
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Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Grater
- Measuring cup
- Stove
- Mixing bowl
- Serving bowl
Ingredients
- 15 grams dried wild mushrooms
- 1 cup boiling water
- 40 grams butter
- 1 leek, sliced finely
- 2 cloves garlic, chopped finely
- 1 cup raw buckwheat
- 3 large roma tomatoes, chopped
- 2 cups vegetable stock
- 1 cup finely grated parmesan
- 50 grams baby rocket
- extra virgin olive oil, to serve
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