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Tuesday, December 25, 2012,11:17 PM by
Ponmathi Srilekha.S

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RISOTTO WITH TUNA FISH

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Melt a third of the butter in a large pan and fry the onion gently until soft and translucent. Add the rice and stir to coat it thoroughly in the butter and onion.
  • When the rice is opaque and very hot but not browned, add the wine. Let the alcohol evaporate, stirring all the time.
  • Add the stock a ladleful at a time stir it well after each addition and making sure that all the liquid is absorbed before adding any more. Season to taste and continue to cook in the same way.
  • Meanwhile, melt the remaining butter in a separate pan until foaming, taking care not to brown.
  • Add the flour and stir to a paste, then add the milk and whisk energetically to prevent any lumps from forming.
  • Season and simmer for about 10- 12 minutes or until quite thick. Taste to check that there is no taste of flour, add the flaked tuna and the parsley, stir and remove the pan from heat.
  • When the risotto is creamy and the rice is tender but still firm to the bite, transfer it onto a warmed platter. Pour the tuna sauce over the risotto and serve at once.

INGREDIENTS

  • 150 grams unsalted butter
  • 1 large onion, finely chopped
  • 500 grams Arborio rice
  • 100 ml dry white wine
  • 2 litres vegetable stock, kept simmering
  • 2 tablespoons plain white (all purpose) flour
  • 500 ml full- fat (whole) milk
  • 150 grams canned tuna in olive oil,( drained and flaked)
  • 4 tablespoons finely chopped fresh parsley
  • Freshly milled black pepper and Salt

6 comments for “Risotto with Tuna Fish”

  • Posted Sunday, February 12, 2023 at 5:53:59 PM

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