Mushroom buckwheat risotto

Name: Mushroom buckwheat risotto
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