Teteria (millet risotto)

Finely dice the onion, celery stalk and carrot.

Fry on a skillet with unsalted butter for 2-3 minutes until the onion is translucent.

Add millet and pour in dry white wine. Evaporate for 5 minutes.

Add slices of hot pepper and minced garlic. Stew with 150-200 ml / ⅔ cup to a scant cup of water for 5-7 minutes. Add the next portion of water and repeat the procedure in 5-7 minutes, the way you would with a risotto. You can replace the water with vegetable or chicken stock (whichever one you like best).

To serve, I usually decorate the plate with rolled buckwheat and grated parmesan cheese to balance the textures.