Saffron Risotto with Raw Tuna and Lime

Method

1. Prepare the vegetable broth.
2. Cut the tuna into small dice to make tartare.
3. Season the tuna with lime zest, extra virgin olive oil, salt, and pepper.
4. Toast the Carnaroli rice in a pan.
5. Soak the saffron pistils in warm water for 30 minutes.
6. Once the rice is toasted, add a pinch of salt and begin cooking by adding the vegetable broth gradually.
7. Halfway through the cooking, add the saffron (including its soaking water) and continue cooking.
8. When the risotto is ready, mantecare (cream) it with butter and lime zest.
9. Serve the risotto topped with the raw tuna tartare and additional lime zest.