Greciotto with mushrooms

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Wash the champignons, thus clearing them of dirt, then cut them into small plates. Place a piece of butter in a frying pan and place it over medium heat. Place the chopped champignons in a preheated frying pan and lightly fry them for a few minutes.

2. STEP 2

   

   Next, peel the onions and cut them into small cubes. Place the onion in the pan and fry it along with the mushrooms for 1 minute.

3. STEP 3

   

   Add buckwheat and fry for 1 minute. This is done so that in the future the buckwheat does not boil over, remains elastic and retains its structure.

4. STEP 4

   

   Now pour vegetable broth over the buckwheat with mushrooms and onions. Cook the buckwheat for 10 minutes, stirring the contents of the pan periodically (the buckwheat should not be boiled, it should be al dente).

5. STEP 5

   

   Then slowly pour in the milk cream, continuing to stir the contents of the pan. Once the cream is completely incorporated, remove the pan from the stove. Add grated hard cheese to the buckwheat on a fine grater (it would be best if it is Parmesan), add salt to taste and mix everything. Prepare the beetroot dressing in advance so that by the end of cooking the grechotto, all that remains is to decorate the dish.

6. STEP 6

   

   To do this, cook the beets in advance, then peel them and grate them on a fine grater. Transfer the grated beets into a small, deep container. Now chop the garlic by chopping it or crushing it through a garlic press and also add it to the container with the beets. Add salt and a little vegetable oil. Mix all ingredients. The gas station is ready. Also chop the greens separately.

7. STEP 7

   

   Now place the finished grecciotto with mushrooms on plates. Decorate the dish with beetroot salad, placing it beautifully directly on the buckwheat, sprinkle it with chopped herbs on top.