Teriyaki mushroom risotto with red mullet and lime leaf foam

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

  1. Prepare the mushrooms by brushing off any dirt, trimming the stems and tearing any large ones in half.

  2. Pour the stock into a saucepan with the trimmings/stalks from the mushrooms and warm through.

  3. 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.

  4. 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.

  5. 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.

  6. Add the mushrooms to the risotto and stir through, then stir in the teriyaki sauce, mascarpone and parmesan.

  7. 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.

  8. 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.

  9. 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.

James Martin recipes from James Martin: Home Comforts

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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