THE "NON" RISOTTO...
THE "NON" RISOTTO.....
Yes, Sir! Yes, Madame!
You are correct. You have indeed read the "non" risotto.
There is no shadow of a doubt that Italians knows how to make an excellent risotto.
The Piedmont (Piemonte) region of Itay is well known for its magnificent rice fields that extend as the far as the yey can see..the provinces of Vercelli and Novara as well as Biella, Turin, Cuneo and Casale Monferrato.
What's the best rice you ask? Carnaroli, off course. Followed by Arborio Vialone Nano.
Carnaroli is the "Ferrari" of risotto rice. Discovered by Emiliano Carnaroli, the rice is elegant, succulent, decadent..it keeps its shape much better (compared to its poorer brothers) because of the higher content in "amido" (starch) and it works superbly well in risotto making.
But...
What if you Sir and you Madame, would like to cook a risotto dish without using any rice?!? Would that be even possible???
The answer is yes. Yes, off course. Spelt risotto has been around for a while...Barley risotto is also another favourite...
Of all these cereals and grains...have you ever heard of Buckwheat?!?
No, you say?!?
Ok. Firstly, buckwheat has no relation whatsoever to wheat. In fact, it is not a grass. It is related to sorrel and rhubarb. It's commonly known as a "pseudo grain - pseudocereal" because its seeds are used in the same way. Buckwheat is gluten free and contains tons of amino acids and magnesium.
So, this evening I made myself a Buckwheat risotto with courgettes and broccoli.
Incredibly lush and tasty. Try for yourself.
Here is the recipe.
Buckwheat risotto recipe
Serve 2
Prep 10mins
Cooking 20mins
Ingredients:
- 1 onion (1/2 of it, finelly chopped)
- 1 carrot
- 2 celery stalks
- 2 cup of toasted buckwheat
- 2 tbsp extra virgin olive oil
- 1 courgette, halved and sliced
- 1 handful of broccoli florets
- 2 tbsp grated parmesan cheese
- 1 tsp butter
- salt and pepper to taste
Directions:
1) First of all, make a small saucepan of stock. use fresh vegetables like celery, onion and carrots. Ready-made bouillon powders work well but, you should definitely choose an organic, low salt one.
2) In a medium-size saucepan, heat up the oil, add the onion and gently cook until golden brown.
3) Add the buckwheat, mix well, making sure the onion doesn't burn.
4) At this stage, start to add one ladle of stock at a time, stirring constantly. Continue until you are 10 mins in.
5) Now you can add the green veggies. Add more stock and stir. You will notice that the buckwheat has started to release its nutrients and the mix is starting to thicken slightly.
6) After 15 mins, the buckwheat should be ready but I like to cook it slightly longer, 1 or 2 mins more.
7) Remove from the stove. Add the butter and the parmesan, stir and dish up.
8) Enjoy :-)
Yes, Sir! Yes, Madame!
You are correct. You have indeed read the "non" risotto.
There is no shadow of a doubt that Italians knows how to make an excellent risotto.
The Piedmont (Piemonte) region of Itay is well known for its magnificent rice fields that extend as the far as the yey can see..the provinces of Vercelli and Novara as well as Biella, Turin, Cuneo and Casale Monferrato.
What's the best rice you ask? Carnaroli, off course. Followed by Arborio Vialone Nano.
Carnaroli is the "Ferrari" of risotto rice. Discovered by Emiliano Carnaroli, the rice is elegant, succulent, decadent..it keeps its shape much better (compared to its poorer brothers) because of the higher content in "amido" (starch) and it works superbly well in risotto making.
But...
What if you Sir and you Madame, would like to cook a risotto dish without using any rice?!? Would that be even possible???
The answer is yes. Yes, off course. Spelt risotto has been around for a while...Barley risotto is also another favourite...
Of all these cereals and grains...have you ever heard of Buckwheat?!?
No, you say?!?
Ok. Firstly, buckwheat has no relation whatsoever to wheat. In fact, it is not a grass. It is related to sorrel and rhubarb. It's commonly known as a "pseudo grain - pseudocereal" because its seeds are used in the same way. Buckwheat is gluten free and contains tons of amino acids and magnesium.
So, this evening I made myself a Buckwheat risotto with courgettes and broccoli.
Incredibly lush and tasty. Try for yourself.
Here is the recipe.
Buckwheat risotto recipe
Serve 2
Prep 10mins
Cooking 20mins
Ingredients:
- 1 onion (1/2 of it, finelly chopped)
- 1 carrot
- 2 celery stalks
- 2 cup of toasted buckwheat
- 2 tbsp extra virgin olive oil
- 1 courgette, halved and sliced
- 1 handful of broccoli florets
- 2 tbsp grated parmesan cheese
- 1 tsp butter
- salt and pepper to taste
Directions:
1) First of all, make a small saucepan of stock. use fresh vegetables like celery, onion and carrots. Ready-made bouillon powders work well but, you should definitely choose an organic, low salt one.
2) In a medium-size saucepan, heat up the oil, add the onion and gently cook until golden brown.
3) Add the buckwheat, mix well, making sure the onion doesn't burn.
4) At this stage, start to add one ladle of stock at a time, stirring constantly. Continue until you are 10 mins in.
5) Now you can add the green veggies. Add more stock and stir. You will notice that the buckwheat has started to release its nutrients and the mix is starting to thicken slightly.
6) After 15 mins, the buckwheat should be ready but I like to cook it slightly longer, 1 or 2 mins more.
7) Remove from the stove. Add the butter and the parmesan, stir and dish up.
8) Enjoy :-)
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