Recipe Risotto with lemongrass and mascarpone, tuna with sesame seeds

To prepare this dish

Ingredient list

Risotto

500 g Carnaroli rice
1 onion
50 g Elle & Vire gourmet butter 82% fat
350 g white wine
450 g fish stock
300 g Mascarpone
120 g grated parmesan
2 lemongrass stalks
salt, pepper

Tuna with sesam seeds

500 g plain tuna
1 egg white
25 g golden sesame seeds
25 g Elle & Vire gourmet butter 82% fat

Presentation

50 g parmesan pieces
100 g common ice plant
1 bunch lemon balm
1 lemongrass stick
salt and pepper

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Mascarpone

The recipe,
step by step

1. 1

   Risotto

   Infuse the 2 thinly sliced lemongrass sticks in the hot fish fumet for 30 mn then filter. Finely chop the onion and sweat in 50 g of butter, add the rice and stir until translucent. Add the white wine, season with salt and cook over a low heat until all the liquid has been absorbed. Add the fish fumet and cook over a low heat again until the rice is cooked. Remove from the heat, stir in the parmesan then add the mascarpone. Season.

2. 2

   Tuna with sesam seeds

   Dice the tuna, dip in egg white and coat in sesame seeds. Cook the tuna in butter over a low heat, keeping it pink in the middle.

    

3. 3

   Presentation

   Serve in a glass, starting with a layer of risotto, then the tuna, iceplant and parmesan shavings. Decorate with a lemongrass stick and lemon balm.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.