This verdant risotto uses a savory vegetable stock as its base and is finished with the intense color and aroma of fresh basil juice. The last minute addition of some pecorino romano not only adds body but boosts the glutamic acid content of the risotto making it the perfect base to serve the buttery ōtoro (tuna belly) on. By torching the surface of the ōtoro, it melts most of the fat in the tuna making each bite dissolve into a rich pool of briny flavor that's a perfect compliment to the herbaceous risotto.
- Have a large bowl filled with ice water ready. Bring a large pot of water to a boil and add the basil. Give it a stir and drain in a colander. Transfer the basil to the ice water to cool quickly and then drain, but do not squeeze. Add the basil to a 2 cup measuring cup and fill to the 1/2 cup line with cold water. Use an immersion blender to puree. Strain the basil juice through a fine-mesh strainer, pressing on the solids to get as much juice out as possible. Set aside.
- Add the olive oil and onions to a pot and saute over medium heat until the onions are translucent and fragrant.
- Put the vegetable stock into a pot and bring to a boil over high heat. Lower the heat all the way to keep the stock warm.
- Add the rice and stir to coat each grain of rice with oil.
- Add 3 ladlefuls of the vegetable stock to the rice and continuously stir with a silicone spatula until most of the liquid is gone. Add another ladleful of stock to the rice and continue to stir. Repeat until the rice is almost tender. Unless you live at a high altitude, or like you like your risotto very soft, you probably won't need all of the stock.
- Add the basil juice and continue to cook until the rice is your desired firmness. Finish the risotto by stirring in the pecorino romano. Adjust salt to taste.
- Remove the ōtoro from the refrigerator and sprinkle with a high quality finishing salt such as Mojio or Fleur de Sel. Use a torch to sear one side of the tuna.
- Portion the risotto out into bowls and then divide the torched ōtoro between the bowls. Garnish with some basil tops and serve immediately.
Category : Entree
Preparation time :
Cooking time :
- 30 grams basil, leaves only
- 140 grams ōtoro
- 3 cups vegetable stock
- 2 tablespoons extra virgin olive oil
- 20 grams onion, minced
- 1 cup short grain rice such as arborio, carnaroli or sushi rice
- 15 grams pecorino romano
- Kelp infused salt such as Mojio