Buckwheat Risotto with Pear-Cippolini Chutney

Buckwheat Risotto with Pear-Cippolini Chutney

From: Chef Chris Franz, Rattlesnake Club, Detroit. Yield: 12 servings.

3 Tbsp. butter, unsalted
1 Tbsp. olive oil
2 small shallots, minced medium onion, finely chopped
2 cloves garlic, finely minced
2½ cups buckwheat groats, rinsed and drained
1 cup white wine
1½ to 2 qt. chicken or vegetable stock, warm
to taste, salt and freshly ground black pepper
to taste, Parmesan cheese

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