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

Wine adjustement

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.

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.
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