A harmonious fusion of creamy risotto-style rice with flaked tuna and surimi, enhanced by a velvety little cooked egg yolk and punctuated by a contrasting crunch of cheesy tuile and a drizzle of spice-infused olive oil.
Cook Time
40 minutes
Calories
550 per serving
Servings
4
In a sauté pan over medium heat, melt the butter and add the Arborio rice, stirring to coat each grain with the butter for about 2 minutes.
Gradually add the warm fish stock, stirring continuously until absorbed before adding more; repeat until the rice is creamy and al dente.
In a separate skillet, heat 1 tablespoon of olive oil. Sear the tuna cubes with a pinch of smoked paprika and black pepper until just cooked, about 2 minutes.
Fold the surimi slices and the seared tuna gently into the creamy rice.
While the rice is resting, prepare the Parmesan tuile by spreading grated Parmesan on a parchment-lined baking tray and baking at 200°C (392°F) until golden and crispy.
To serve, plate the risotto, delicately place a soft-boiled egg on top, delicately scatter broken tuile pieces, and finely drizzle with the remaining spice-infused olive oil.