- 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
- 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.