1/3 cup honey mustard
1/3 cup Dijon mustard
1/4 cup Champagne vinegar
2 teaspoons black or yellow mustard seeds, toasted
1 teaspoon minced shallots
1 cup uncooked Arborio rice
1 cup semolina
3 cups all-purpose flour
2 tablespoons salt
1 teaspoon freshly ground pepper
1 pound cleaned calamari (not giant squid)
2 cups assorted mushrooms of your choice, cleaned, trimmed, and sliced if large
1 medium fennel bulb, sliced lengthwise 1/8-inch thick
1 lemon, very thinly sliced (discard ends)
Buttermilk, for moistening
Peanut or canola oil, for deep-frying
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