Risotto-e-Tonno Recipe

 
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Risotto-e-Tonno
How to make Risotto-e-Tonno
  • Chef: San Gimignano
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Brown rice, capers, chopped olives, mixed vegetables and fresh lemon juice all come together to create this easy, healthy meal perfect to pack for lunch or a picnic! Top with moist tuna chops, and enjoy it like never before.

Ingredients of Risotto-e-Tonno

  • 300 gms arborio rice
  • 1 litre vegetable stock
  • 50 gms unsalted butter
  • 50 gms onions, finely chopped
  • 10 gms garlic, chopped
  • 50 ml white wine
  • to taste salt
  • to taste black pepper
  • 75 gms parmesan cheese
  • 100 gms fresh tuna slab

How to Make Risotto-e-Tonno

  • 1.In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  • 2.Add the onion and garlic and cook for about 5 minutes, stirring with a wooden spoon, until the onion is transparent, for about 5 minutes.
  • 3.Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, for 2 minutes.
  • 4.Add the wine and simmer gently until all the liquid is absorbed, for 3 to 5 minutes.
  • 5.Ladle 1/2 cup of the warm stock into the rice mixture and simmer, stirring occasionally, until the broth is absorbed.
  • 6.Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm.
  • 7.Add the remaining butter and the salt, pepper, and parmesan. Stir to incorporate. Adjust seasoning with more salt to taste.
  • 8.Now sprinkle salt on the tuna and just sear on a hot non stick pan to give it colour on both the sides.
  • 9.Slice the tuna and arrange on top of the cooked risotto.
  • 10.Serve immediately, garnishing with additional parmesan.
Key Ingredients: arborio rice, vegetable stock, unsalted butter, onions, garlic, white wine, salt, black pepper, parmesan cheese, fresh tuna slab

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