Creamed risotto with leeks and baby squid served with slices of tuna flavoured: heat half the oil in a heavy-based pan and gently fry the leeks, garlic and squid over a low heat.

Remove the garlic and add the risotto, stirring until it is well coated and beginning to colour. Continue cooking, stirring every now and then, adding the fish stock a little at a time.

Meanwhile dip the tuna fillet in the mixture of finely chopped herbs and brown quickly on both sides for about a minute in a lightly oiled frying pan.

Serve the risotto on individual plates garnishing with slices of the tuna fillet, a drizzle of cold oil and a good sprinkle of botargo.