Buckwheat Risotto

An old Russian saying goes: ‘Shchi da kasha pishcha nasha’
(good luck trying to pronounce that one!), which simply means
that Shchi soup and porridge are national staples. With buckwheat and mushrooms being amongst the most ancient ingredients of Slavic cuisine, dating far back into the Middle Ages, porridge with fried onions, mushrooms and soft herbs is an indisputable classic. Indeed, nothing can beat the combination of sweet, earthy and woody flavours that these ingredients produce when mixed together. Thinking of ways to elevate this simple dish,
I felt that all these flavours could be highlighted even more if cooked together as a risotto, with the addition of garlic, white wine, pine nuts and a pungent tarragon pesto. Having served this dish at one of my supper clubs, I received the best feedback from a guest who compared eating the dish to a walk through a Siberian wood. Well,bon appétit and enjoy your promenade!

SERVES 4
—
20g dried wild mushrooms 100ml boiling water
2 tablespoons sunflower oil 1 small onion, finely diced 400g chestnut mushrooms,chopped
2 pinches of salt
4 garlic cloves, grated
1 teaspoon finelychopped thyme
1 teaspoon finely chopped flat leaf parsley, plus extra150ml dry white wine
splash of soy sauce
400g roasted buckwheat
600ml vegetable stock
knob of unsalted butter
pinch of freshly ground black pepper
50g toasted pine nuts, to garnish