Russian-style Mushroom Risotto

Ingredients

While the original Italian risotto typically uses Arborio rice, this Russian adaptation incorporates a popular grain in Russian cuisine - buckwheat. Additionally, the use of sour cream and dill adds a distinct Russian flavor profile to the dish. We alse have the original recipe for Risotto, so you can check it out.

• 1 cup (200g) buckwheat groats 1 cup (200g) buckwheat groats
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional) Grated Parmesan cheese for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the buckwheat groats under cold water and drain.
2. 2.
   In a saucepan, bring the vegetable broth to a simmer and keep it warm.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
5. 5.
   Stir in the buckwheat groats and cook for a couple of minutes, allowing them to toast slightly.
6. 6.
   Pour in the white wine and cook until it evaporates.
7. 7.
   Begin adding the warm vegetable broth to the skillet, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
8. 8.
   Continue this process until the buckwheat is tender and has a creamy consistency, which should take about 20-25 minutes.
9. 9.
   Stir in the sour cream and chopped dill, and season with salt and pepper to taste.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 11.
    Serve the Russian-style Mushroom Risotto hot, garnished with grated Parmesan cheese if desired.

Treat your ingredients with care...

• Buckwheat groats — Rinse the buckwheat groats thoroughly before cooking to remove any bitterness.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster, to enhance the flavor of the risotto.
• Sour cream — Choose a full-fat sour cream for a creamier and richer taste.
• Dill — Fresh dill is preferred for its vibrant flavor, but if unavailable, you can substitute with dried dill, using half the amount.

Tips & Tricks

• To enhance the mushroom flavor, sauté them until they are nicely browned.
• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• If the buckwheat is not fully cooked after adding all the broth, you can add a little extra hot water and continue cooking until tender.

Serving advice

Serve the Russian-style Mushroom Risotto as a main course, accompanied by a fresh green salad or steamed vegetables.

Presentation advice

Garnish the risotto with a sprinkle of fresh dill and grated Parmesan cheese for an appealing presentation.