saffron and fennel risotto with tuna Recipe
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Ingredients
the risotto:
- arborio rice
- a shallot
- olive oil
- prosecco
- vegetable stock
- fennel
- parmesan
- butter
- pepper
- salt
the tuna:
- tuna steak
- lemonjuice
- chili
- pepper
- salt
- olive oil
radicchio and balsamic vinegar with rock candy as decoration
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How to make saffron and fennel risotto with tuna
- marinate tuna in lemon juice, olive oil, chili and pepper
- slice fennel, dice shallot
- reduce balsamic vinegar with a small amount of rock candy
- decorate radicchio on a plate and dress with balsamic reduction
- sauté shallot cubes
- add abrorio rice and sauté
- add prosecco and stock bit by bit, stir and allow to reduce
- add fennel and saffron
- sear tuna
- stir in butter and parmesan shavings to risotto
- arrange risotto and tuna on a plate
- enjoy
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it looks beautiful!