Buckwheat risotto
0.75 h
4 raciones
Difficulty:
Media
Ingredients
DASHI BUTTER
20gm dashi powder
100ml water
100gm butter.
BUCKWHEAT
200gm buckwheat.
BEACH SPINACH JELLY AND FOAM
500gm native beach spinach
1gm Lota.
Method
Dashi butter
Add the dashi powder to the water and reduce to syrup
Leave to cool slightly then pour over the butter and mix through
Leave the butter in the fridge to set
Buckwheat
Cover the buckwheat with seasoned water and bring to a boil then simmer for 10-15 min till soft
Drain the buckwheat
Juice the spinach
With 80ml of the spinach juice you can heat 20ml of water with 20ml of juice and 1gm of lota and bring to a boil, add the 60ml of juice to the hot water mix and pour into a small tray and place in the fridge to set (if you heat the 80ml of juice with the water from the start the juice will “split”)
Once set you can dice the jelly up
To serve
Heat some of the buckwheat in a little water once hot you can add a little of the dashi butter to emulsify
Place the buckwheat in a bowl and garnish with the spinach jelly and if you like some edible coastal greens
With the remaining spinach juice you can heat it with equal part water and then using a hand blender foam it and place some of the foam on top
