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PrintRISOTTO WITH OLIVES AND TUNA
Serves :
4
Preparation Time :
Cooking Time :
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
5 comments for “Risotto with Olives and Tuna”
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