Tuna risotto, an appetizing first course

It's not at all difficult to bring a good first course to the table and this tuna risotto is proof of this. Here's how we prepare it.

Tired of eating the same old sad can of tuna? The time has come to try a new recipe, a quick first course perfect for the whole family : tuna risotto. Preparing it is really simple because it starts with a traditional risotto to which the well-drained tuna is added when almost cooked.

However, the secret to obtaining a creamy tuna risotto lies in the final creaming . We used spreadable cheese to make the dish light, but you can also opt for butter. No parmesan, however, which doesn't go well with fish. Don't worry though: you will still get a tasty dish!

How to prepare the tuna risotto recipe

1. First , finely chop the shallot and brown it in a pan with the butter and a pinch of salt. Once tender and transparent, add the rice and toast it for 2 minutes.
2. Add the white wine and when you no longer smell the alcohol rising from the pan, slowly cover the rice with the boiling broth. From this moment, calculate 16-18 minutes of cooking depending on the variety of rice used. Remember that to have a good risotto the edge must always be added hot and little at a time so that it covers the rice until it is cooked.
3. About 5 minutes before the end of cooking, add the well-drained tuna . Also season with salt and pepper.
4. Now that the tuna rice is ready, all that remains is to mix it with the spreadable cheese and flavor everything with freshly chopped parsley.

If you love quick and easy recipes and you liked the idea of ​​preparing tuna risotto in white, we recommend you also try the spring variant with courgettes : it's truly delicious!

Conservation

By now you know: risotto should be eaten at the moment . However, if you have leftovers you can store it for a couple of days in the fridge in an airtight container and then reheat it in a pan or in the microwave.

Riproduzione riservata © - WT