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Buckwheat Pesto Risotto with Goat Cheese and Trout Caviar

Menu PartSide Dish
Cuisine TypeItalian
buckwheat risotto

Chef Stefano Masanti
Il Cantinone
Madesimo, Italy

In this twist on a classic dish, chef Masanti substitutes the ancient grain buckwheat for rice in the risotto, which adds nutrients as well as a deeper, nuttier flavor.


2 oz. bitter herbs
Extra-virgin olive oil, as needed
1 oz. soy sauce
1 tsp. garlic oil
1 oz. pine nuts, toasted

12 oz. buckwheat grains
3 oz. goat milk
Hot water, as needed
2 oz. fresh goat cheese
1 oz. trout caviar


1. For pesto: Blend the herbs with some olive oil, soy sauce, pine nuts and garlic oil until creamy.

2. Heat some olive oil in a pan, add the buckwheat and toast for 1 minute.

3. Add the goats milk and slowly add some water until cooked.

4. Add the goat cheese and mix until you obtain a risotto-like consistency.

5. Set risotto in plate, add trout caviar and finish with soy sauce and bitter herb pesto.

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