Teriyaki mushroom risotto with red mullet and lime leaf foam Archive

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