James Martins Teriyaki Mushroom Risotto Food

JAMES MARTIN'S TERIYAKI MUSHROOM RISOTTO RECIPE

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.

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.