Lemon-peppered Wahoo with a Mushroom, Saffron & Truffle Oil Risotto
Fish / Winter / Ray McVinnie / Serves: 4

2 small onions, finely chopped
4 tablespoons olive oil
250g rice (preferably arborio)
1200ml fish or chicken stock
1-2 cloves garlic, finely chopped
100g fresh wild mushrooms (or use fresh shitake)
1 pinch saffrom (20 strands)
200ml fresh coconut milk (use canned if not available)
2 tablespoons unsalted butter
salt and cracked pepper to taste
1 tablespoon chopped fresh coriander
50g parmesan, grated
1 teaspoon truffle oil
4 x 150g fillets wahoo (substitute fresh tuna or similar style fish)
lemon-pepper seasoning


This risotto can be a base for many dishes – fish, beef, or chicken – and is especially good with medium-rare yellowfin tuna.


Cuisine, Issue 111, July 2005, p197

Preheat the oven to 180°C.
In a saucepan with ovenproof handles, sweat half the chopped onion in 2 tablespoons of the olive oil.
When it turns transparent, add the rice and 800ml of the stock.
Bring to the boil, cover, then put in the oven for 12-15 minutes, until the rice is cooked an has absorbed the stock.

Sweat the remaining onion, along with the garlic, mushrooms and saffron in the remaining 2 tablespoons of olive oil.
Add the extra 400ml of stock and the coconut milk.

Bring to the boil and reduce down to half the quantity.
Add the cooked rice, combine well, then add the butter, salt and pepper.

Finish with the chopped coriander.
Mix in half the parmesan and sprinkle the other half over the top.
Drizzle the truffle oil over the top.
This risotto should be quite wet in appearance.

When the risotto is nearly finished, coat one side of the wahoo (or tuna) with lemon-pepper seasoning.
Grill to your liking, then place the fillets over the risotto and serve immediately.