Risotto with Rhubarb and Tuna

Ingredients

• 250 g Risotto rice
• 400 g rhubarb
• 100 ml White wine
• 600 ml vegetable stock
• 1 Shallot
• 2 tbsp butter
• 4 kaffir lime leaves
• 500 g tuna (sushi quality)
• 2 tbsp grape seed oil
• 1 untreated lemon (juice and zest)
• Sea salt
• black pepper (freshly ground)

Instructions

1. 1.

   Peel the shallot, finely chop it and sauté in hot butter. Add the rice and cook until translucent. Deglaze with white wine and add a splash of stock so that the rice is covered. Add the kaffir lime leaves and continue stirring occasionally until the risotto is creamy yet firm (about 20 minutes). Wash, trim and dice the rhubarb. After 10 minutes, add it to the rice.

2. 2.

   Wash the tuna, pat dry and cut into cubes. Mix with grape seed oil, lemon juice and zest, season with salt and pepper, and let marinate.

3. 3.

   Taste the risotto and serve on warmed plates. Top with the tuna cubes and serve immediately.