Grilled Tuna Red Risotto
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The risotto was supposed to be a meal in itself topped with goat cheese but I thought it would go well with the fish. I had the grilled tuna and Judy had the Cod which I steamed in parchment paper with butter and garlic.
Still had some nice Yellowfin tuna in the freezer that was vacuum sealed. Ingredients 2 shallots chopped 2 tbsp. Olive Oil 2 1/2 cups of risotto 2 fresh shredded beets 8 cups Vegetable broth 1 cup orange juice salt, pepper orange zest, chopped parsley, chopped chives 2 or 3 Yellowfin steaks and or 1lb Cod 1 Heat the broth 2 Add shallots to the pan with olive oil cook till translucent, 1-2 minutes 3 Add rice to pan and heat till white spot shows in center of rice 4 Add one cup hot broth and stir until absorbed add salt and pepper to taste 5 Repeat until all broth is gone. STIR CONSTANTLY about 25 minutes 6 Add shredded beets and orange juice and stir in 7 Garnish with orange zest, chopped chives and chopped parsley. Grill tuna 2 minutes each side after coating with olive oil, salt and pepper. Enjoy, Leif |
Re: Grilled Tuna Red Risotto
You should be a chef for a living.
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Re: Grilled Tuna Red Risotto
Quote:
Leif |
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