Saracenotto
Today we will make an Italian dish on risotto technology, but not from rice, but from buckwheat.
Difficulty: 3/10
Cooking time: 20 min.
Number of servings: 2-3
Ingredients:
- Buckwheat, 170 gr.
- Mozzarella cheese, 70 gr.
- Shallots, 1 PC.
- Herbs of Italian cuisine, 1/2 tsp
- White pepper, salt, olive oil
Heat a little oil in a pan and fry the onion for three minutes.
Add buckwheat, warm up for five minutes.
Pour the boiling water to cover the buckwheat slightly and boil over medium heat, stirring occasionally.
When the water is almost evaporated, try buckwheat on readiness. If early, pour some more water and continue cooking.
When buckwheat is ready (usually it takes 10-15 minutes), add finely grated mozzarella, stir, salt and pepper to taste.
Serve with butter .
Bon appetit!
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