Mushroom buckwheat risotto

2 of 5-a-day autumn gluten free mushroom porcini risotto vegetarian

N/A

Source

Ingredients

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

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

Method

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

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.

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.

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.

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.