Ingredients
- 200 g buckwheat seeds
- 1 shallot
- 50 g of semi-salted butter
- 15 cl of white wine
- 1 l vegetable stock
- 5 cl of liquid cream
- 50 g grated parmesan
-
salt and pepper
Preparation
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Peel and chop the shallot. In a casserole dish, melt the butter. Add the chopped shallot and brown over medium heat for 5 minutes.
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Add the buckwheat and brown for 3 minutes, stirring regularly. Moisten with the white wine and continue cooking until it has completely evaporated.
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Pour 1 ladle of vegetable stock. Stir. Once the stock has evaporated, add another ladle of stock. Repeat the operation several times until the buckwheat is cooked (about 30 minutes).
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Add the cream and grated parmesan. Season with salt and pepper.
