1.Heat 2 tablespoons of the oil in a large saucepan over high heat; cook mushrooms, in two batches, for 10 minutes or until golden. Remove from pan.
2.Reheat remaining oil in same pan over medium heat; cook onion, garlic and chopped sage for 5 minutes or until onion softens. Add buckwheat; cook, stirring, for 1 minute or until coated. Add wine; cook, stirring, for 1 minute.
3.Add stock; bring to the boil. Reduce heat to low; simmer, uncovered, for 30 minutes, stirring occasionally or until buckwheat is tender. Stir in mushrooms and parmesan; season to taste.
4.Meanwhile, heat extra oil in a small frying pan over medium heat; cook extra sage for 30 seconds or until crisp. Drain on paper towel.
5.Serve risotto topped with labne, crisp sage and almonds.
Buckwheat is available from health food stores. Labne is a soft fresh cheese made from strained yoghurt, generally it is rolled into balls and stored in olive oil. You can use soft goat’s cheese if unavailable.Note