Risotto à la Teriyaki

Cut the prepared fillets into thin strips, place in a bowl with the Teriyaki marinade and marinate for about 30 minutes. Crush the garlic. Heat 3 tbsp. of olive oil. Fry the garlic and rice until translucent. Cut the lemon grass into small pieces and add. Pour in the white wine and stock and cook for about 20 minutes. Slice the carrots and cut the bamboo shoots into small pieces, halve the shiitake mushrooms. Heat the remaining olive oil in a pan, fry the chicken on all sides, add the prepared vegetables and sweetcorn and cook. Stir all ingredients together with the Parmesan and butter into the risotto. Season with soy sauce and pepper.