RISOTTO WITH TOMATO, PETIT POIS AND GARLIC TUNA

30min

Medium

4 serving

INGREDIENTS:

  • 1 jar Tonnino Tuna with Garlic
  • 1 ½ cup arborio rice
  • ½ red onion, chopped
  • 1 can petit pois
  • 1 glass of white wine
  • Salt and pepper to taste
  • 1 large ripe tomato chopped
  • ½ bar of very cold butter
  • Parmesan cheese to taste
  • 1 liter of chicken broth

PREPARATION:

  • Drain the tuna and reserve the oil (put it aside in a small bowl)
  • In a medium saucepan or frying pan, heat two tablespoons of the garlic oil with the onions for 2 minutes
  • Incorporate the rice, mix it in, then cover for 2 minutes
  • Then deglaze with the wine and stir with a spoon until the alcohol is completely evaporated
  • Add the broth little by little and always stir to activate the starch in the rice
  • After 7 minutes add the tomato and continue cooking little by little
  • After 10 minutes add the petit pois and continue cooking to the desired point, should take approximately 15 minutes from start to finish
  • At that point turn off the heat and add the parmesan cheese and butter, stir well and let it stand 5 min.
  • Serve and finish with Tonnino Tuna on top
Tonnino