Ingredients
- 300 gm arborio rice
- 1 litre vegetable stock
- 50 gm unsalted butter
- 50 gm finely chopped onions
- 10 gm chopped garlic
- 50 ml white wine
- Salt to taste
- Black pepper to taste
- 75 gm parmesan cheese
- 100 gm fresh ahi tuna slab
Method
In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
Add the onion and garlic and cook for about 5 minutes, stirring with a wooden spoon, until the onion is transparent, for about 5 minutes.
Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, for 2 minutes.
Add the wine and simmer gently until all the liquid is absorbed, for 3 to 5 minutes.
Ladle 1/2 cup of the warm stock into the rice mixture and simmer, stirring occasionally, until the broth is absorbed.
Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm.
Add the remaining butter and the salt, pepper, and parmesan. Stir to incorporate. Adjust seasoning with more salt to taste.
Now sprinkle salt on the tuna and just sear on a hot non stick pan to give it colour on both the sides.
Slice the tuna and arrange on top of the cooked risotto.
Serve immediately, garnishing with additional parmesan.
Key Ingredients: arborio Rice, onion, garlic, salt, black pepper, white wine, butter, parmesan cheese, tuna fish
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