Directions

1. Prepare the Risotto Milanese:
2. Heat olive oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent.
3. Add Arborio rice and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
4. Pour in the white wine and cook until it’s mostly absorbed.
5. Add saffron and a ladleful of warm stock. Stir continuously until the stock is absorbed.
6. Continue adding stock one ladleful at a time, stirring constantly, until the rice is creamy and cooked through (about 18-20 minutes).
7. Stir in the grated Parmesan and season with salt to taste. Set aside to cool.
8. Prepare the Filling:
9. Caramelize the onion by cooking it slowly over low heat in butter until it’s golden brown and sweet.
10. Mix the caramelized onion with the chopped sundried tomatoes and olive tapenade.
11. Assemble the Sushi:
12. Crisp up the shredded mozzarella: Spread the mozzarella in a thin layer on a non-stick pan over medium heat. Cook until the cheese is melted and crispy, then carefully remove it from the pan and let it cool slightly.
13. Spread a layer of risotto on the crispy mozzarella sheet.
14. Add the filling: Spread the sundried tomato, olive tapenade, and caramelized onion mixture over the risotto.
15. Top with fresh arugula.
16. Roll and Slice:
17. Carefully roll up the mozzarella and risotto into a tight log, similar to a sushi roll.
18. Cut the roll into sushi-like slices using a sharp knife.
19. Serve:
20. Mix the marinara sauce with the wasabi paste.
21. Place the sushi slices on a plate and drizzle with the wasabi-spiked marinara sauce.