3 tablespoons olive oil
2 tablespoons butter
1 leek, thinly sliced
2 cloves garlic, crushed
1 tablespoon chopped thyme or rosemary
1¼ cups toasted hulled buckwheat
4 cups vegetable stock, heated
2 tablespoons cream
small handful parsley, chopped, plus extra for garnish
sea salt and ground pepper
500 grams assorted mushrooms, cut into large pieces
150 grams soft goat’s cheese
Heat 1 tablespoon each of the olive oil and butter in a large saucepan over a medium heat.
Add the leek, garlic and the thyme or rosemary and cook for 5 minutes. Stir in the buckwheat then add the stock in 4 lots, stirring constantly and only adding the next lot as each has been absorbed. The buckwheat should be tender but still with a little bite to it. Stir in cream and parsley and season to taste.
Heat the remaining oil and butter in a large sauté pan over a medium-high heat then add the mushrooms. It looks like a mountain of mushrooms but they reduce down by about three-quarters on cooking. Season, then cover and cook, stirring often, until the mushrooms are tender. The steam created will soften the mushrooms without having to add more oil or butter.
To serve: Divide the risotto among bowls and top with the mushrooms and goat’s cheese, a grind of pepper and more parsley.
Cook’s note: I topped each risotto with a small bundle of raw enoki mushrooms. Look for them at good food stores or Asian supermarkets.