James Martin’s Teriyaki Mushroom Risotto with Red Mullet


Teriyaki mushroom risotto with red mullet and lime leaf foam - The Wordrobe

Featuring flavours from across the world, James Martin’s teriyaki mushroom risotto with red mullet and lime leaf foam is posh comfort food that packs a punch

This dish has travelled a fair bit, it came from when I was in the southern Indian ocean cooking with a Spanish chef. He had worked in some amazing places and this is an idea he had.

It’s cheffy, I know, but not that hard. The main thing is the quality of the mushrooms. Red mullet works with it, but you can serve it with any fish, or without.

A common mistake people make with risotto is to make it too thick and heavy; keep it loose and add more stock if needed. You’ve been told…”

• 250g mixed oyster and shiitake mushrooms
• 600ml chicken stock, plus more if needed
• 25g unsalted butter
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 100g risotto rice
• 100ml white wine
• sea salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons teriyaki sauce
• 2 tablespoons mascarpone
• 2 tablespoons grated parmesan
• 200ml whole milk
• 4 kaffir lime leaves, very finely chopped
• 1 teaspoon lecithin
•4 red mullet fillets

1 Prepare the mushrooms, brushing off any dirt, then trimming off the stems and tearing any large ones in half.
2 Pour the stock into a saucepan with the trimmings and stalks from the mushrooms and warm through.
3 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.
4 Strain the stock into a clean saucepan, discarding any grit at the bottom, and place over a gentle heat.
5 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.
6 Repeat until all the stock has been used and the rice is tender; it should take 15–18 minutes. Season well.
7 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.
8 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.
9 It shouldn’t be too thick or heavy, so add a bit more stock to loosen the texture, if necessary.
10 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.
11 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.
12 Spoon the risotto into bowls, top with the fish, skin side up, and finish with a spoonful of lime leaf foam.

Recipe courtesy of James Martin, extracted from Home Comforts


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