Buckwheat risotto with porcini mushrooms and bacon

Ingredients for 2 servings:

• 50 g porcini mushrooms, dried
• 200 ml water
• 150 g buckwheat
• 100 g bacon cubes
• nutmeg
• pepper
• Thyme
• 1 tbsp sour cream
• 1 small onion(s)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp, heaped vegetable stock
• a few stalks of parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Soak the porcini mushrooms in about 200 ml of cold water for 30 minutes. Finely dice the onion. Fry the bacon cubes in oil and add the porcini mushrooms. Season with nutmeg, pepper, and thyme, and finally add the chopped parsley. Sauté the onion in butter. Add the buckwheat. When the buckwheat turns brown, add the mushroom soaking water and the vegetable stock. Reduce the heat and let the buckwheat cook, adding more water if necessary. Add the sour cream. Serve the buckwheat and mushrooms on plates.