Risotto with pea cream, seared tuna and cherry tomato confit
420 g carnaroli rice 90 g onion 100 ml white wine vegetable stock 200 g cherry tomatoes 100 g shelled peas 300 g tuna filet 60 g grated pecorino cheese extra-virgin olive oil salt and pepper
Pinot Bianco Alto Adige DOC, ripened on fine sediments. Spumante Extra Brut Alto Adige DOC A South Tyrolean sparkling wine with a low sugar content (extra brut) that contrasts with the soft creaminess of the risotto, stimulating the palate with its fine perlage.
Cut the tomatoes in half and place them on a baking sheet. Drizzle with oil, salt and pepper, and let them dry out in an oven at 80°C.
Blanch the peas in salted boiling water for 2 minutes, cool and blend.
Cube the tuna, add salt and pepper. In an unoiled non-stick pan, sear the tuna on all sides for a few seconds before slicing.
Mince the onion and add it to a saucepan with some oil. Add the rice, stir to toast before adding the wine and cooking it off; cover with stock and let cook for 10 minutes.
Mix in the pea purée and bring to the boil. Remove from the heat, drizzle in some oil and pecorino, and add salt and pepper to taste.
Serve the risotto with the tuna and confit tomatoes.
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