Risotto with pea cream, seared tuna and cherry tomato confit
40 min
middle
serves 6
Ingredients
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
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
Which wine pairs well with tuna?
Pinot Bianco Alto Adige DOC, ripened on fine sediments.
Pinot Blanc is considered to be a particularly fine, delicate wine. A longer resting period on the lees gives it the full-bodied smoothness that it needs to compete with this complex dish with tuna.
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.
Pinot Blanc is considered to be a particularly fine, delicate wine. A longer resting period on the lees gives it the full-bodied smoothness that it needs to compete with this complex dish with tuna.
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.
Preparation
Step 1
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.
Step 2
Blanch the peas in salted boiling water for 2 minutes, cool and blend.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve the risotto with the tuna and confit tomatoes.
