facebook pixal

Buckwheat Pesto Risotto with Goat Cheese and Trout Caviar

Serves4
IngredientsGrains
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.

Ingredients

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

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

Steps

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.

Latest Recipes

View More