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Buckwheat Risotto, Prescriptions, Any category, Any kitchen, Italian cuisine, Any menu, Vegetarian food, Risotto, Risotto without rice

Ingredients portion 2

Buckwheat grits 120 g

Eggplant 200 g

Cream 10% 150ml

White dry wine 150ml

Grated parmesan cheese to taste

Dried thyme pinch

Dried oregano pinch

Basil leaves to taste

Black pepper 5 pieces

Salt to taste

Garlic 1 clove

Olive oil 20 ml

Cooking instructions 25 minutes

1 Heat the olive oil in a heavy-based pan.

2 Dice the aubergine, chop the garlic finely.

3 Fry the garlic in a pan, add the aubergines. Fry for 5 minutes

4 Toss the buckwheat and fry together with the aubergines, stirring.

5 Reduce the heat and add the wine. Stir to mix.

Moussaka with aubergine and beef

6 As soon as the liquid has been absorbed, pour a glass of water into the pan. Stir it in. (Generally speaking, this dish should be stirred in all the time).

7 Grind the black pepper in a mortar. If you are using coarse Moscow salt, it would be great to grind the pepper together with the salt.

8 Watch the amount of liquid in the pan. As soon as it is absorbed, pour in a glass of water. Let it simmer for another 10 minutes.

9 Add salt and pepper, thyme, oregano.

10 Pour in the cream, stir, hold for another 3 minutes and it’s ready.

11 Already on the plate, sprinkle the risotto with Parmesan and garnish with basil leaves.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .