For four people you will need:
50 g Parmesan
200 g cherry tomatoes
2 tbsp white wine vinegar
8 tbsp olive oil
250 g veal fillet
2 tbsp capers
3 tsp finely grated organic lemon zest
150 g risotto rice
1 clove of garlic
550 ml vegetable stock
150 ml white wine
4 tbsp Parmesan
1 tbsp cocoa powder
300 g tuna (sushi quality)
Finely grate the Parmesan and divide it to make eight Parmesan circles (with the help of a ring) on a baking sheet lined with baking paper. Bake in the oven for six minutes at 220 degrees Celsius on the lowest shelf until crispy. Leave them to cool.
Blanch the tomatoes in boiling water, plunge them into cold water, leave them to drain, and then remove the skins. Mix the vinegar and four tablespoons of oil. Finely chop the parsley leaves, add them to the vinaigrette with the tomatoes and season with salt, pepper, and a pinch of sugar.
To make the tartare, finely dice the meat and coarsely chop the capers. Mix the meat in a bowl with two tablespoons of oil, the capers, and lemon zest and season with salt and pepper. Cover the tartare and chill it.
To make the risotto, finely chop the onion and garlic. Heat the stock and keep it warm on the switched-off hob. Heat the oil in a pan and sweat the onions and garlic for two minutes. Add the rice and sweat it for a further minute while stirring. Deglaze the pan with white wine and allow it to reduce.
Add one third of the stock and allow it to reduce on a medium heat while stirring until the rice has absorbed the liquid. Repeat this process two more times with the rest of the stock so that the risotto cooks for a total of twenty minutes and the rice grains are slightly firm to the bite.
Mix in the Parmesan and season the risotto with salt, pepper, and the zest and juice of the lemon. Sprinkle with basil.
To prepare the tuna, sieve the cocoa onto a flat plate. Cut the tuna into two strands. Heat the oil in a non-stick pan and fry the tuna on a medium heat for about 15 seconds on each side, seasoning it with salt and pepper. Remove the tuna from the pan, carefully press each side into the cocoa, and cut it into slices.
Using a metal ring (approx. 4 cm diameter), transfer the tartare onto plates and remove the ring. Serve the tartare with the tuna, tomato vinaigrette, Parmesan chips, and lemon risotto.