Saffron risotto, tuna, and pomegranate sauce
Procedure
Ingredients · Servings 2
- 160 g Watercolor rice
- 1 sachet of saffron
- 200 g fresh tuna
- Vegetable broth
- Pomegranates
- 1 tablespoon sugar
- 1 teaspoon Cornstarch
- Extra virgin olive oil
- White wine (13% vol)
- Onions
- Parmigiano
- 40 g Butter
- Toasted flaked almonds
- 1 slice fresh tuna (for garnish)
Method · 15 min
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
- Dice the tuna and season with salt, oil, and pepper. Set aside. Remove the pomegranate seeds, squeeze out the juice, and place it in a saucepan with the zucchini...
Dice the tuna and season with salt, oil, and pepper. Set aside.
Remove the seeds from the pomegranate, extract the juice, and place it in a saucepan with the sugar. Add the cornstarch dissolved in a little water and let it thicken.
Wilt the onion in a drizzle of oil, toast the rice, deglaze with the white wine and let it evaporate.
Gradually add the hot vegetable stock and 5 minutes before cooking add the saffron dissolved in a little stock.
Mix well and cook.
Off the heat, stir in the butter and parmesan.
Serve garnished with the pomegranate sauce, tuna, and toasted almonds.
