Fresh Wild Bluefin Toro Tuna

Directions

1. Have a large bowl filled with ice water ready. Bring a large pot of water to a boil and add the basil. Give it a stir and drain in a colander. Transfer the basil to the ice water to cool quickly and then drain, but do not squeeze. Add the basil to a 2 cup measuring cup and fill to the 1/2 cup line with cold water. Use an immersion blender to puree. Strain the basil juice through a fine-mesh strainer, pressing on the solids to get as much juice out as possible. Set aside.
2. Add the olive oil and onions to a pot and saute over medium heat until the onions are translucent and fragrant.
3. Put the vegetable stock into a pot and bring to a boil over high heat. Lower the heat all the way to keep the stock warm.
4. Add the rice and stir to coat each grain of rice with oil.
5. Add 3 ladlefuls of the vegetable stock to the rice and continuously stir with a silicone spatula until most of the liquid is gone. Add another ladleful of stock to the rice and continue to stir. Repeat until the rice is almost tender. Unless you live at a high altitude, or like you like your risotto very soft, you probably won't need all of the stock.
6. Add the basil juice and continue to cook until the rice is your desired firmness. Finish the risotto by stirring in the pecorino romano. Adjust salt to taste.
7. Remove the ōtoro from the refrigerator and sprinkle with a high quality finishing salt such as Mojio or Fleur de Sel. Use a torch to sear one side of the tuna.
8. Portion the risotto out into bowls and then divide the torched ōtoro between the bowls. Garnish with some basil tops and serve immediately.