Brush dirt off mushrooms, trim stems, and tear large ones.
Warm chicken stock in a saucepan with the mushroom trimmings.
Fry shallots and garlic in butter until soft, then toast rice and add wine.
Gradually add stock to rice, simmering until liquid is absorbed and rice is tender.
Sauté mushrooms in olive oil and butter over high heat until golden.
Fold mushrooms, teriyaki sauce, mascarpone, and parmesan into the rice.
Simmer milk with lime leaves and lecithin, then blend to a foam.
Fry red mullet fillets skin-side down for 60 seconds and flesh-side for 30 seconds.
Assemble by placing fish over risotto and topping with lime foam.