Instructions
- marinate tuna in lemon juice, olive oil, chili and pepper
- slice fennel, dice shallot
- reduce balsamic vinegar with a small amount of rock candy
- decorate radicchio on a plate and dress with balsamic reduction
- sauté shallot cubes
- add abrorio rice and sauté
- add prosecco and stock bit by bit, stir and allow to reduce
- add fennel and saffron
- sear tuna
- stir in butter and parmesan shavings to risotto
- arrange risotto and tuna on a plate
- enjoy