Char with Enoki Mushrooms and Red Risotto

For the risotto, peel the shallot and chop finely. Melt 1 tsp butter in a saucepan, sauté shallots until soft, then add the risotto rice and sauté, stirring until it looks translucent. Pour in half of the wine and reduce completely. Repeat with the remaining wine, then add broth to just cover the rice. Add beetroot, bay leaf and lemon zest. Stir occasionally and when the liquid is almost boiling again add a little broth. Continue to stir and simmer in this manner until all the broth is used and the rice is cooked al dente (about 20-25 minutes). Remove lemon peel and bay leaf, stir in the parmesan and the remaining butter and season with salt and pepper.

Sprinkle the fish with lemon juice and let stand for 10 minutes, then pat dry, season with salt and pepper. Cook in a small amount of butter, skin side down until brown. Flip and cook on the other side. Remove from the pan. Clean and cook enoki mushrooms briefly.