Recipe: Tuna tataki with mushroom risotto

Serves 4

INGREDIENTS

200g mixed mushrooms
250g brown rice
100ml soy cream
1 teaspoon of saffron
Mushroom water as needed (if not available, normal water can be used)
50ml of organic olive oil
100ml of mirin
5g of rice syrup
25g chives
25g chervil

PREPARATION

For the tuna tataki: take the skin and nerves out of the tuna. We portion the fillet in strip of a square diameter and reserve until the end to mark it on the heat on each of the sides.

For the mushrooms risotto: the rice, previously boiled for 30 minutes, is placed in the saucepan with the mushrooms already cooked, along with the cream, the saffron and the mushroom water. Let it cook until the flavours mix and the texture becomes soft and slightly sticky.

For the mirim reduction: place in a sauté the mirim along with the rice syrup on the heat until it acquires the adequate texture and the syrup crystallises.

Presentation of the dish: first serve the mushroom risotto, place some pieces of tuna tataki hot off the heat on top and garnish it with mirin syrup.