ingredients

Ingredients: 320g of Riso Gallo Gran Reserva carnaroli rice, 40g of "sate 5" (spice mixture), ½ glass of white wine, 0.75L of vegetable broth, 280g of fresh tuna, 20g of peanuts, 10g of spinach leaves, 5g soy sauce, 60g butter, 70g grated Parmesan cheese

Steps

Risotto Asian version

1. Cut tuna into pieces and keep cool.

2. Wash the spinach , cut in julienne. Melt half of the butter in a saucepan, add the rice, grill briefly.

3. Wet with the wine and continue cooking, gradually adding the hot broth.

4. When the risotto is ready , add the remaining butter, parmesan and spicy salt out of the heat. 5. Make risotto by adding raw tuna, peanuts, spinach and toss with soy.

A creation of Vittorio Beltramelli (Il Cortile restaurant, Paris, France)