Jazz up a mushroom risotto with a fried fillet of red mullet and some Japanese flavours.
Ingredients
- 250g/9oz mixed oyster and shitake
mushrooms - 600ml/20fl oz
chicken stock - 25g/1oz
butter - 2
shallots, finely chopped - 2
garlic cloves, finely chopped - 100g/3½oz
risotto rice - 100ml/3½fl oz
white wine - 2 tbsp
olive oil - 4 tbsp
teriyaki sauce - 2 tbsp
mascarpone - 2 tbsp freshly grated
parmesan - 200ml/7fl oz full-fat
milk - 4
lime leaves, finely chopped - 1 tsp lecithin
sea salt and freshly ground black pepper - 4
red mullet fillets
Preparation method
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.