Heat the butter in a non-stick pan, add the washed whole mushrooms (cut large ones in half), lightly salt and sauté a little. Drizzle the mushrooms with the juice of half a lemon, deglaze with the white wine and then cover and simmer for 10 minutes. Pour the mushrooms into a sieve and collect the stock (makes about 0.5 to 1 deciliter) set aside.
Bring the chicken broth to the boil, add the ginger slice and let it steep for 10 minutes, remove the ginger and set the broth aside.
When the mushrooms have cooled down a bit, cut them into fine slices and put them back in the sieve. Preheat the oven to 120 degrees lower and upper heat.
Heat the butter for the risotto in a pan, add the shallots and leeks (washed, halved and cut into fine strips), sauté a little, add the rice and sauté until translucent, deglaze with the white wine, reduce a little while stirring. Add the mushroom stock and immediately add 3/4 of the stock, then let the whole thing boil slightly, add the mushrooms and cook, gradually adding a little stock until the rice is almost cooked. Just before that, add the saffron and parmesan, keep a little warm, season with salt, pepper and a little cream.
While the rice is cooking, cut the fillet into 3 cm thick medallions, press them flat with your hand, season with salt and pepper from the mill and slowly fry the medallions on each side for 1.5 to 2 minutes in the butter, turning twice, immediately in the oven to draw and keep warm. First use the larger medallions for frying and the second time the smaller ones.
Spread the rice on four warm plates or on a platter and arrange the medallions on top. Serve immediately.
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