Jazz up a mushroom risotto with a fried fillet of red mullet and some Japanese flavours.
- 250g/9oz mixed oyster and shitake
- 600ml/20fl oz
shallots, finely chopped
garlic cloves, finely chopped
- 100ml/3½fl oz
- 2 tbsp
- 4 tbsp
- 2 tbsp
- 2 tbsp freshly grated
- 200ml/7fl oz full-fat
lime leaves, finely chopped
- 1 tsp lecithin
sea salt and freshly ground black pepper
red mullet fillets
Prepare the mushrooms by brushing off any dirt, trimming the stems and tearing any large ones in half.
Pour the stock into a saucepan with the trimmings/stalks from the mushrooms and warm through.
Heat a large frying pan or sauté pan until medium-hot. Add a knob of butter, the shallots and garlic and gently fry for a couple of minutes before adding the rice. Stir well, then add the wine and cook until the liquid has been absorbed.
Add a couple of ladlefuls of stock at a time, simmering between each addition until the rice has absorbed all the stock. Repeat until all the stock has been used and the rice is tender – it should take about 12-15 minutes.
While the rice cooks, heat a non-stick frying pan until hot. Add the remaining butter and a tablespoon of olive oil, add the mushrooms and cook over a high heat until just golden-brown and tender.
Add the mushrooms to the risotto and stir through, then stir in the teriyaki sauce, mascarpone and parmesan.
Pour the milk into a saucepan with the lime leaves and lecithin and bring just to a simmer. Blend with a stick blender to create a foam.
Wipe the pan out, return it to the heat and add the last of the olive oil. Cook the red mullet skin-side down for a minute before turning over and cooking for another 30 seconds on the flesh side.
Spoon the risotto into serving bowls, top with a fillet of red mullet, skin-side up, and finish with a spoonful of lime leaf foam.