I really liked this recipe when I tried it the first time but it's taken a while to get back to it. I especially like the avocado-wasabi-ginger sauce that goes with it, although it turned out this time a little runny. The risotto was especially good tonight.
"Coriander & Ginger-Crusted Tuna," in Cuisine at Home, Issue 93, June 2012, p. 14-15.
Thyme, Marjoram, and Parmesan Risotto, based loosely on Emeril Lagasse's directions found in "Shrimp and Asparagus Risotto Casserole."
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