A risotto is not a French-born dish, but the French are in fact very fond of it. It’s funny to think that there has always been a certain rivalry between the Italians and the French, and on many different levels: architecture, literature, fashion, politics, mentalities … But when it comes to food, I have felt the French have always fully acknowledge the authority of Italian cuisine, and happily embrace Italian influences in their own plates.
Risotto, just like pasta or pizza, is a French home-cook’s favorite and you’ll find it served in many restaurants across France, with cooks often putting their own French twist on it.
I love a simple rice risotto. But I might love a buckwheat risotto even more – especially in the Fall. The use of buckwheat groats (so dear to Brittany, my home) instead of rice, brings amazing nutty notes and an even greater satisfying factor to this dish, in my opinion. And one of my favorite ways to dress up a risotto is with a “Forestière sauce”, a typically French sauce made of mixed mushrooms and crème fraiche, all perfectly suited for Fall.
Cooking notes:
- Note that a classic French “Forestière sauce” usually include more crème fraiche. I chose to cut down on the amount of crème fraiche to have a lighter sauce, and let the creaminess of the risotto shine more.
- The combination of shitake, oyster, cremini mushrooms work great for a Forestière sauce; but you can opt for different mushrooms if you wish or stick to only one kind (ie. only cremini).
- I used sage to compliment the dish, but other herbs such as parsley (flat-leaf or curly) or chives will work very well too.
- For the making of the risotto, always prefer a dry white wine.
If you try this Buckwheat Risotto with Mushroom Forestière Sauce recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
If you like Buckwheat, you might like:
-
Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe
- Buckwheat Sables with Chocolate Chips
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[…] This Buckwheat Risotto with Mushroom is a comforting dish that’s both gluten-free and rich in nutrients. Buckwheat is high in fiber and magnesium, while mushrooms add a hearty, umami flavor. Get the recipe here. […]