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 ...
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