Risotto with tomato consommé, arugula sauce, and tuna tartare

A fragrant and richly flavored, fresh and light recipe, perfect for an elegant dinner for two or more: Risotto with tomato consommé, arugula sauce and tuna tartare, from famed Michelin-starred chef Heinz Beck.

Ingredients for 4 people

For the tuna tartare

Fresh tuna: 200 g
Salt: to taste
Pepper: to taste
Extra virgin olive oil: to taste
Lemon juice: 1 splash

For the fish base

Fish carcasses (sole or turbot): 1/2 kg
Water: 1,5 l
Celery: 100 g
Onion: 100 g
Carrot: 100 g
Cherry tomatoes: 2
Parsley sprig: 1
Garlic cloves: 2

For the arugula sauce

Arugula: 300 g
Milk: 5 dl
Fish stock: 20 dl
Potatoes: 40 g
Extra virgin olive oil: to taste
Salt: to taste
Pepper: to taste

For the chicken broth

Chicken offal: 500 g
Onion: 100 g
Carrots: 50 g
Celery: 50 g
Mushrooms: 50 g
White wine: 150 ml
Bay leaves: 2
Rosemary sprigs: 3
Peppercorns: 30
Water: 1,5 l
Extra virgin olive oil: to taste

For the tomato consommé

Chicken: 500 g
Cherry tomatoes: 2 kg
Egg whites: 2
Chicken broth: 1 l

For the risotto

Rice: 300 g
Butter: 20 g
White wine: 50 ml
Parmesan cheese: 30 g

Plate garnish

Pecorino cheese chips: to taste


To prepare the tartare

Cut the tuna into small cubes and season with salt, pepper, extra virgin olive oil and a squeeze of lemon.

To prepare the fish stock

Sauté previously diced vegetables in a pan with garlic, parsley and extra virgin olive oil. Add the carcasses, douse with white wine and allow to evaporate. Add 1 1/2 liters of water and bring to a boil. Let simmer for half an hour and strain.

To prepare the arugula sauce

Blanch washed arugula in 5 dl of milk. Mix it in a blender with the fish stock and previously cooked potato. Correct the taste with 2 tablespoons of extra virgin olive oil, salt and a little pepper. Strain through a sieve and blend again.

To prepare the chicken broth

Dice the chicken giblets and slowly brown them in a pan with extra-virgin olive oil, but without giving them color. Add the onion, celery, carrots, and mushrooms and continue browning over low heat. Wet with white wine, let it evaporate, cover the vegetables and offal with water and bring to a boil. Add the bay leaf, rosemary, and peppercorns and simmer for 1 hour. Remove the fat and foam that will form on the surface during cooking so that the bottom is clear. Strain the broth through a clean tea towel.

To prepare the tomato consommé

Blend the chicken meat with the cherry tomatoes and egg whites. Pour in the chicken broth, stir everything together and bring to a boil. Skim off the foam that will form as so that the bottom is clear.

To prepare the risotto

Toast the rice in a pan with a knob of butter, douse with the white wine and let it evaporate. Add the hot tomato consommé a little at a time, stirring constantly. When the rice is cooked al dente, stir in the grated Parmigiano Reggiano. Stir and finish cooking, adding salt if necessary.

Presentation of the dish

Spread a strip of arugula sauce on the plate, lay the risotto in the center and garnish with the tuna tartare and pecorino cheese chips.

La pergola

Risotto with tomato consommé, arugula sauce, and tuna tartare

Cucine d'Italia consiglia