How to make Risotto-e-Tonno
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.
- Total Cook Time 40 mins
- Prep Time 15 mins
- Cook Time 25 mins
- Recipe Servings4
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-TonnoHideShow Media
In a medium saucepan, melt 2 tablespoons of the butter over medium heat.
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.
Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, for 2 minutes.
Add the wine and simmer gently until all the liquid is absorbed, for 3 to 5 minutes.
Ladle 1/2 cup of the warm stock into the rice mixture and simmer, stirring occasionally, until the broth is absorbed.
Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm.
Add the remaining butter and the salt, pepper, and parmesan. Stir to incorporate. Adjust seasoning with more salt to taste.
Now sprinkle salt on the tuna and just sear on a hot non stick pan to give it colour on both the sides.
Slice the tuna and arrange on top of the cooked risotto.
Serve immediately, garnishing with additional parmesan.