Place the buckwheat groats, water and vinegar in a bowl to activate for at least four hours or overnight. Rinse the groats thoroughly before cooking.

Place the saffron threads in two tablespoons of hot water for a few minutes before placing the water, threads and almond meal in a food processor and mixing to a paste. Set aside.

In a wide pan, heat the olive oil and sauté the garlic and onions for three to four minutes or until soft.

Add the tomatoes, buckwheat groats and stock and stir to combine. Cook for two minutes before adding the almond saffron paste.

Season well with sea salt and cook on medium heat for another eight minutes or until the buckwheat is al dente. Take the risotto off the heat and stir through the chopped parsley. Allow to sit for a minute or two before serving.