Method

1. 1Step : Chop the onion and shallot. Cut the mushrooms into pieces (except 1, for garnishing).
2. 2Step : Sauté the rice in the butter-oil mixture until translucent. Add 300g of "Caramelized Onions and Shallots" tomato sauce, the shallot, onion, and Parmesan. Stir in the mushrooms, 25 cl of water, and salt.
3. 3Step : Cook for an hour over low heat, stirring regularly.
4. 4Step : Cut the fish into strips and cook separately in 100g of "Caramelized Onions and Shallots" tomato sauce. Add the diced bell pepper, lemon zest, and salt.
5. 5Step : Plate the fish over the risotto and garnish with Parmesan and raw mushroom slices.