Recipe for Buckwheat Risotto with Scallops and Aged Cheese

Peel the onion and chop it finely. Grate the cheese.

Bring the vegetable broth to a boil. Heat the oil in a shallow pan. Add the onion and let it brown for 2 or 3 minutes. Add the buckwheat. Coat it well with the fat. Deglaze with dry white wine. Allow the wine to evaporate, then gradually add the vegetable broth until the buckwheat is cooked.

Meanwhile, in another pan, melt the butter and sear the scallops. Cook them for 2 minutes on each side. Season with salt and pepper.

To finish, add the grated cheese and thyme to the risotto. Adjust the seasoning and serve quickly with the scallops.