Mushroom buckwheat risotto

Ingredients

Serves 2-4 people

More or less 6 cups (1,4L) of chicken stock (or vegetable stock)

About 140g (10ish) of shiitake mushrooms thinly sliced

4 garlic cloves minced

1 onion minced

4 tbsp of ghee

4 portobello mushrooms pealed and chopped

1 and 1/2 cup of buckwheat

3/4 cups (175ml) of dry white wine

8 S/M leaves of cavolo nero, de-stemmed and roughly chopped

1/3 cup of nutritional yeast

A copious amount of chopped dill

Peperoncino (red chili flakes) to taste

Salt and pepper to taste

Instructions

1) In a pot, bring stock to a gentle boil and reduce heat to keep it hot.

2) In a pan over medium heat, add about 1 tbsp of ghee and 1 minced garlic clove. Let fry a bit (2min), and add sliced shiitake mushrooms. Season with salt and pepper and let fry until golden. Set aside.

3) Melt about 2tbsp of ghee in a pot over medium heat. Add chopped onions with a pinch of salt and cook until soft. Add the 3 remaining minced garlic cloves and portobello mushrooms. Season with salt and pepper, stir and cook for about 5min. Add another nub of ghee, the buckwheat and stir well to coat every grain with oil. Pour in dry white wine, stir and let it evaporate for about 5 min. Now add first ladle of stock and keep stirring until absorbed. Repeat, adding a new ladle of stock when previous one has been absorbed. You should add around 12 ladles, and make sure the buckwheat never dries out.

4) After adding last ladle of stock, add cavolo nero and stir until stock is absorbed. Add the fried shiitake and stir. Now remove pot from heat, add a big nub of ghee, nutritional yeast, dill, peperoncino and beat with wooden spoon.