Teriyaki Mushroom Risotto with Red Mullet and Lime Leaf Foam

Japanese-inspired mushroom risotto topped with pan-seared red mullet and a frothy lime leaf foam.

Seafood Sophisticated Fusion Mushroom Risotto

Estimated Nutrition

Calories

424.6

kcal / serving

1698.4 kcal total

Carbs

25.6g

per serving

102.3 g total

Fat

22.1g

per serving

88.5 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Teriyaki Sauce

Stirred into finished risotto

Dairy

Butter

Divided use

tbsp

Mascarpone

For finishing risotto

tbsp

Parmesan

Freshly grated

200

Full-Fat Milk

For the foam

GrainsCereals

100

Risotto Rice

Arborio or Carnaroli recommended

Liquids

600

Chicken Stock

Warmed with mushroom trimmings

100

White Wine

Dry

NutsSeeds

clove

Garlic

Finely chopped

piece

Lime Leaves

Finely chopped

measure

Sea Salt

To taste

measure

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Divided use

Other

tsp

Lecithin

To stabilize foam

Seafood

piece

Red Mullet

Fillets

Vegetables

250

Oyster And Shitake Mushrooms

Mixed, cleaned, stems trimmed and large ones torn

piece

Shallots

Finely chopped

Method

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.