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Tuesday, December 25, 2012,11:21 PM by
J.Sujatha

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RISOTTO WITH OLIVES AND TUNA

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Warm the oil in a large pan and fry garlic, olives and olive paste until the garlic is cooked but not browned.
  • Add rice and toast the grains for about 5-7 minutes or until they are crackling hot.
  • Then add 2 ladlefuls of stock and stir until the rice has absorbed most of the liquid.
  • Continue to add 2 ladlefuls of stock at a time, stir while the rice absorbs the liquid and then add more stock when the previous quantity has been absorbed.
  • As soon as the risotto is creamy and the rice is tender but firm to the bite, take the risotto off the heat and stir in the tuna.
  • Adjust the seasoning before adding the parsley and the remaining tablespoon of oil.
  • Cover and leave to stand for about 5 minutes, then stir again. Serve at once on warmed plates, garnished with a few whole olives.

INGREDIENTS

  • 4 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 50 grams stoned (pitted) green or black olives, coarsely chopped
  • 1 tablespoon black olive paste
  • 400 grams Arborio rice
  • 2 litres light fish or vegetable stock, kept simmering
  • 250 grams best- quality canned tuna in olive oil, drained and coarsely flaked
  • 50 grams chopped fresh flat leaf parsley
  • Freshly milled black pepper and Salt
  • Whole olives, to garnish
  • Posted Sunday, February 12, 2023 at 5:59:44 PM

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