Ingredients for Risotto
3 TBSP olive oil
½ sweet onion- diced
3 cloves garlic- chopped
2 cups Arbario Rice or Carnaroli Rice- we use Carnaroli at Crudo
1 cup white wine
6 cups vegetable stock
1 TBSP Squid Ink- can find at Asian Markets
½ Cup Heavy Cream
1 cup oven dried tomatoes – chopped or sindried
1 cup Tuna Conserva/Confit Shredded
¼ cup pickled red fresno chilies
½ cup parmesan cheese
¼ cup basil – sliced
Salt to taste
Step 1- Tuna Conserva and Pickled Chilies
4 red fresno chilies sliced
1 cup white balsamic
¼ cup sugar
1 TBSP Salt
Heat balsamic with sugar and salt until boil. Pour over chilies and cover. Jars work or and container that has a lid. Let sit covered for 3 hours.
Place tuna in a saucepan. Use either albacore or yellowtail. Cover tuna with olive oil and simmer on low heat until tuna begins to flake. About 15 minutes. Remove from heat and let cool in oil until reaching room temperature.
Heat Olive Oil in a medium pan over medium heat. When oil is heated through add onioin and garlic. Sautee until soft. Add rice and sauté for 2 minutes. Coating the rice with the oil. Raise heat to high and add wine. Cook until wine is ALMOST evaporated. Pour vegetable stock in pan and cook rice until al dente.
Add cream, ink, tomatoes, tuna, chilies. Heat until everything is heated through. Add Parmesan and stir until melted. Season with salt to taste.
Garnish with fresh basil.