Oriental Mushroom Risotto

Cut the shiitake mushrooms into pieces. Heat the butter, sauté the mushrooms, add the rice and stir well. Pour in the wine and stock gradually and cook for approx. 20 minutes. Add the spring onion rings, cream and Parmesan and season with 3 tbsp. of soy sauce. Keep to one side. Coat the prepared lamb fillets with a marinade made from honey, the remaining soy sauce, some pepper and the red chilli. Heat the oil and fry the lamb fillets on all sides for about 5–10 minutes, cut diagonally into slices and serve with the risotto.