FRIJE

Instructions

• 1.   Dissolve the bouillon cube in 50 cl of water and bring to a boil. Peel the shallots and garlic cloves, chop them. In a casserole dish, sauté them in olive oil, then add the white wine and buckwheat with half of the hot broth. Mix and let the buckwheat absorb the broth before adding the rest of the broth.
• 2.   Meanwhile, remove the earthy base of the porcini mushrooms, then clean them with clear water, gently wipe them dry, and cut them into slices.
• 3.   Melt the butter in a frying pan and place the mushrooms in it. Cook over low heat for 5 minutes.
• 4.   Add the porcini mushrooms to the casserole dish and pour in the soy cream. Mix and garnish with chopped parsley.
• 5.   Coarsely grind the hazelnuts and sprinkle them over your risotto.

Nutritional information *