Gently heat 1.5liters vegetable stock in a large saucepan over a medium-low heat. Once simmering, reduce heat to very low and keep on the hob.

Meanwhile melt 40g butter in a separate sauté pan over a high heat, then add 400g prepared wild mushrooms and 300g sliced chestnut mushrooms. Fry for 5-6 minutes, turning half way and seasoning with salt and pepper. Once cooked, remove the mushrooms from the pan and set to one side, keeping any juices.

Reduce the heat in the mushroom pot to medium-low, add the remaining 20g butter, 2 finely sliced shallots and 4 cloves chopped garlic and cook for 3-4 minutes. Add the buckwheat and cook for a further 1-2 minutes. This allows the buckwheat to take on a slightly nutty, toasted flavour. If using, add in 200mls dry sherry at this point. Bring to a boil, stir well and allow the sherry to be absorbed fully by the buckwheat.

Gradually pour in the warmed stock a ladle at a time, stirring regularly and ensuring the stock comes to a boil once you have added it to the buckwheat. Continue doing this until the buckwheat is tender and most of the liquid has been absorbed, this will take about 25 minutes. When you have only a small amount of stock left, add in the cooked mushrooms and any liquid that might have gathered in the bottom of the bowl. Season with salt and pepper. Please note that Buckwheat will always have more of a bit than risotto rice.

Prepare your wild rocket salad by tossing together rocket, juice half a lemon and 2 tbsp olive oil in a bowl. Season to taste.

Just before serving, stir in 60g grated parmesan, the remain juice of half a lemon and stir through well. Serve your risotto topped with rocket salad.