For the risotto base

• 2 tbsp olive oil
• 50 gm onion, chopped
• 1 garlic clove, chopped
• salt to taste
• 175 gm risotto rice
• 1 litre pints boiling water

To complete the risotto

• 1 tbsp olive oil
  
• 100 gm grated Parmesan
  
• 1 tsp chopped fresh chervil
• salt and freshly ground black pepper
  
• white truffle oil, for drizzling
  

Heat the olive oil in a pan. Place the onions, garlic and a pinch of salt into the pan and cook until the onions are soft and transparent. When the onions are cooked, add the risotto and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the water little by little, stirring continuously. Cook for 12 to 15 minutes then remove the pan from the heat and leave to stand.

To complete the risotto stir in the Parmesan and chervil and season with salt and freshly ground black pepper.

To serve, place the risotto into the middle of four serving dishes and drizzle over a little white truffle oil.

Balsamic reduction

• 400 ml Balsamic vinega
  
• Boil and reduce by half or until like a syrup.

Pesto

• 200 gm fresh rocket leaves
  
• 1 clove garlic
  
• 10 tbsp Italian extra virgin olive oill
  
• 1 tbsp salted capers
• 2 tbsp white wine vinegar
  
• 100 gm freshly shaved Parmesan
  
• salt
  
• freshly ground black pepper
  

Using a sharp knife, finely chop the rocket leaves, garlic, capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper.

Roasted red pepper

• 4 red peppers
  
• Roast or chargrill the peppers for 10 to 15 minutes in the oven and then leave to cool in a plastic bag. Peel and de-seed. Cut into quarters.

Sauté spinach

• 1 tbsp chopped onion
  
• Pinch of chopped garlic
• Fresh picked spinach
  
• Fresh grated nutmeg

Cook the onion and garlic in olive oil for one minute. Add the spinach, season with salt, pepper and nutmeg.

Grilled tuna steak

• 4 fresh tuna steaks
  
• Season the tuna then grill for 2 to 3 minutes on each side.

To plate
Place the risotto in a ring in the centre of the plate. Place three roasted peppers around the outside of the risotto, and put the sauté spinach on top with the tuna steak. Garnish with the balsamic reduction and pesto.