James Martins Teriyaki Mushroom Risotto Recipes
JAMES MARTIN'S TERIYAKI MUSHROOM RISOTTO RECIPE
James Martin's recipe for teriyaki mushroom risotto and other Italian recipes and dinner ideas from Red Online
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare the mushrooms, brushing off any dirt, then trimming off the stems and tearing any large ones in half. Pour the stock into a saucepan with the trimmings and stalks from the mushrooms and warm through.
- Heat a sauté pan until medium hot, add a knob of the butter, the shallots and garlic and cook for a couple of minutes without colouring, then add the rice and stir well. Pour in the wine and cook until it has disappeared.
- Strain the stock into a clean saucepan, discarding any grit at the bottom, and place over a gentle heat. Add a couple of ladlefuls of stock at a time, simmering and stirring until the rice has absorbed all the stock, then add some more and continue to cook. Repeat until all the stock has been used and the rice is tender; it should take 15-18 minutes. Season well.
- Heat a non-stick frying pan until hot, add the remaining butter and 1 tbsp of the olive oil, then tip in the mushrooms and cook over a high heat until just golden and tender. Any moisture they release into the pan should have evaporated.
- Toss straight into the risotto, then fold in the teriyaki sauce, mascarpone and parmesan. At this point adjust the texture of the risotto if needed. It shouldn't be too thick or heavy, so add a bit more stock to loosen the texture, if necessary.
- Pour the milk into a saucepan with the lime leaves and lecithin and bring just to a simmer. Blitz with a stick blender to create a foam.
- Put a frying pan on a high heat, add the remaining 1 tbsp of olive oil, then the red mullet, skin-side down. Cook for one minute, then turn and cook for another 30 seconds on the flesh side. Spoon the risotto into bowls, top with the fish, skin side up, and finish with a spoonful of lime leaf foam.
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- 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.
- 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.
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