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
2 Tbsp. olive oil
2½ cups cippolini onions
4 Bartlett pears, peeled, cored and cut in ½” dice
1 Tbsp. Dijon mustard
1 Tbsp. + 1½ tsp. white wine vinegar
1 Tbsp. granulated sugar
¼ tsp. crushed red pepper flakes
¼ cup honey
¼ tsp. cinnamon
12 portions sausage or other
¼ cup whole grain mustard
Warm the butter and olive oil in large pan with high sides. Add the shallot, onion and garlic; saute until translucent. Add the buckwheat, stirring until thoroughly coated with oil. Add wine; increase heat to medium high and cook, stirring occasionally, until liquid is almost completely absorbed. Add warm stock in ladlefuls, being careful not to add more liquid before the previous addition is absorbed. Continue until buckwheat no longer absorbs liquid and the grains are slightly chewy. (Risotto will be cooked through when slightly al dente.) remove from heat and season to taste with salt and pepper. stir in Parmesan cheese before serving, if desired.
For pear-cippolini chutney: Heat olive oil over medium-high heat in a wide, heavy-bottom pan. Add onions and pears and saute until well-caramelized and deep golden brown. Remove from heat and cool slightly. Add mustard, vinegar, sugar, red pepper flakes, honey and cinnamon. Season to taste with salt and freshly ground black pepper. Add additional olive oil if necessary, to achieve desired consistency.
To serve: Divide risotto between 12 plates or shallow bowls and top with slices of grilled sausage. Spoon the chutney over the meat and drizzle some mustard around the plate.