Mushroom buckwheat risotto

• butter↗45g g
• banana shallot↗1

  finely chopped

• big garlic cloves↗2

  finely chopped

• bay leaf↗1
• buckwheat300g g
• white wine↗150ml ml
• dried porcini↗15g g

  mushrooms soaked in 800ml water, drained, liquid reserved and mushrooms chopped

• Portobello mushrooms↗200g g

  sliced

• chestnut mushrooms↗250g g

  sliced

• cooked beetroot↗200g g

  grated

• crème fraîche↗100ml ml
• creamed horseradish↗1 tbsp tbsp
• dill↗½ small pack

  leaves chopped, plus some fronds to serve

• lemon↗juice ½

  juice ½

Step-by-step instructions

1. 1

   Mix all the ingredients for the buraczki together in a bowl with some seasoning, then set aside.

2. 2

   Melt 15g of the butter in a sauté pan over a medium heat. Add the shallot and a pinch of salt and cook for 8 mins until softened but not coloured, stirring occasionally. Stir in the garlic and bay leaf, cook for 1 min more, then tip in the buckwheat. Toast the grain for 1 min then pour in the wine. Once the wine has nearly reduced, add some of the mushroom liquor and stir until absorbed.

3. 3

   Continue to gradually add the liquor and stir occasionally until all the liquor has been used and the buckwheat is tender but with a slight bite. This will take 20 mins.

4. 4

   Meanwhile, heat the remaining butter in a frying pan over a high heat. Add the mushrooms and fry for 5 mins until all the liquid has evaporated and they are golden. Don’t worry if the butter goes brown – this adds a welcome nutty taste.

5. 5

   Add the mushrooms to the risotto, give it a good stir and season to taste. Serve in bowls topped with the buraczki and some dill fronds.