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Buckwheat Risotto with Pear-Cippolini Chutney
March 8, 2013
2 Min Read
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
Pear-Cippolini Chutney:
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