Mushroom buckwheat risotto - Good Food Middle East

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