Recipe by Alberto Basso: rice with tuna and katsuobushi with milk broth
Ingredients for 4
- 200 g Carnaroli rice
- 100 ml whole milk
- 100 ml water
- 80 g Frantoio Sant'Agata d'Oneglia tuna in oil
- 80 g tuna tartare
- 8 young lemongrass leaves extra-virgin olive oil to taste
- Katsuobushi flakes to taste
Procedure
Heat the milk and water in a saucepan (this will be used as a broth).
Toast the rice with a little oil, add the white wine and, when it has evaporated, start adding the water and milk.
Add the drained tuna in oil and cook until done.
Season with salt and a little pepper.
Stir in extra-virgin olive oil and, lastly, before serving, add the seasoned tuna tartare.
Dish composition
Plate by first placing the lemongrass leaves cut in half and, just before serving, sprinkle the katsuobushi flakes over the risotto in an airy manner.
Photo by @aromicreativi
