Buckwheat Risotto with Young Spinach Leaves

For the buckwheat risotto with young spinach leaves, first finely dice the onion and sauté in 1/3 of the butter. Wash the buckwheat well and add it, sweat lightly, pour 1/2 of the vegetable broth, season lightly and simmer on medium heat. Gradually add the vegetable broth until the buckwheat is cooked to a bite.

Stir in another 1/3 of the butter and the Grana Padano until the risotto has a creamy consistency. Wash the spinach well and sauté in a separate pot with the remaining butter, season with salt, pepper and nutmeg.

Arrange the buckwheat risotto in the middle of 4 plates, each with 4 half leaves of chicory. Place the spinach on top and decorate the plates with fine radish strips.

Preparation Tip:

This recipe was kindly provided by Ferdinand Römer, head chef of the Novotel Wien City (www.accorhotels.com).

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