Mushroom buckwheat risotto
- Preparation and cooking time
- Serves 4
- 45g butter
- 1 banana shallot , finely chopped
- 2 big garlic cloves , finely chopped
- 1 bay leaf
- 300g buckwheat
- 150ml white wine
- 15g dried porcini mushrooms soaked in 800ml water, drained, liquid reserved and mushrooms chopped
- 200g Portobello mushrooms , sliced
- 250g chestnut mushrooms , sliced
For the buraczki
- 200g cooked beetroot , grated
- 100ml crème fraîche
- 1 tbsp creamed horseradish
- ½ small pack dill , leaves chopped, plus some fronds to serve
- juice ½ lemon
- STEP 1
Mix all the ingredients for the buraczki together in a bowl with some seasoning, then set aside.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.