Grilled Tuna with Portabello Mushroom & Risotto

una - sliced thin
portabello mushrooms - sliced thick
compound butter
-
arborio rice
onion
white wine
stock
parsley
-
asparagus

Make risotto, at service flavor with blanched, pureed parsley. Cover deep dish with risotto, Lay on top grilled tuna (sliced thin), grilled port. mushrooms (with balsamic vin.), and herb compound butter (red).