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Risotto with spinach, fresh tuna and “Unagi” sauce

Ingredients necessary for cooking:

  • Spinach – 90 g
  • Cream 33% – 30 ml
  • Chicken broth – 150 ml
  • Olive oil – 30 ml
  • Butter – 20 g
  • Garlic oil – 1/2 tea spoons
  • Rice “For Sushi” TM Hokkaido Club – 220 g
  • Port wine or any red wine – 40 ml
  • Unagi sauce TM Hokkaido Club – 30 ml
  • Sugar + pepper – 5 g
  • Soy sauce TM Hokkaido Club – 10 ml
  • Tuna – 80 g
  • Dill – 10 g
  • Lime juice – 10 ml

COOKING RECIPE:

  1. Preparation of spinach cream: Fry the spinach in olive oil, add salt to taste.Bring the cream to a boil, add the spinach and beat with a blender until creamy.
  2. Preparation of Porto sauce: Melt sugar in a saucepan, add unagi sauce, add black pepper.Evaporate for 5-7 minutes.
  3. Preparation of risotto: Melt butter in a saucepan, add washed rice, salt, pepper to taste and pour chicken broth.Bring the rice to the al dente state, stirring it constantly.Add spinach cream, mix and cook over low heat for 5 minutes.
  4. Cut the tuna into small cubes, pour soy sauce and lime juice, add salt and pepper to taste.

Serve the risotto on a plate with Porto sauce on one side and Unagi sauce on the other.

  1. Put tuna sprinkled with dill on top. And a piece of garlic butter.

Enjoy your meal!