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Risotto con Tonno e Pisellini

Rice with tuna sauce and baby peas

SERVES: 4
PREARATION TIME: 25 Mins

INGREDIENTS;
6 cups of vegetable stock
4 tblsp Colavita Extra Virgin Olive Oil
1 small in onion, finely chopped
2 cups Principe Arborio Rice
½ cup dry white wine, Citra Trebbiano
salt and pepper to taste
3 tblsp Colavita Pepper Flavoured Extra Virgin
Olive Oil
160gr Capriccio Tuna in Olive Oil
2 cups of Le Conserve della Nonna Lampomodoro
250gr baby peas pre-cooked
1 tblsp unsalted butter
Auricchio Provolone

METHOD:
In a saucepan bring the stock to the boil, reduce heat and allow to simmer. In another saucepan, heat Colavita Extra Virgin Olive Oil, add the onion, and sauté until translucent. Add the rice, then stir with a wooden spoon, making sure that all the rice grains are coated in oil. Add the wine and allow to evaporate. Now add all of the stock, salt and pepper, cover and cook for approximately 15mins over a moderate flame. In another saucepan heat the Colavita Pepper Flavoured Oil, add the tuna and when lightly browned add the Lampomodoro sauce and the pre-cooked baby peas. Check that the risotto is cooked al dente, take off the heat and add the butter, and warm tuna sauce. Mix gently to blend the flavours, adding the provolone cheese if desired. Cover the saucepan and allow the risotto to rest, (mantecare) for a few minutes. Serve on warm plates.

 
 
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