Spicy Lemon Tuna Risotto
Jan 16, 2006 by Jack Zimmer | 0 Comments
Ingredients
- 3, 5 ounce cans of tuna with chili (get the tuna that has chili already in it)
- 1 small onion
- 1 1/2 cups fish stock
- 14 ounces arborio (risotto) rice
- A dash white wine
- 1/4 cup of grated parmesan cheese
- almost 2 ounces rocket or arugula
- 1 lemon (grate some zest and juice it), with some additional zest.
Step 1
Drain the tuna into a cooking pot and fry the onion in it. This will help get the tuna and chili taste through the dish.
Step 2
Mix the stock with an equal amount of water (i.e. 1.5 cups). Add the rice to the onions and let it cook over a medium heat for about 5 minutes so that the oil coats the rice nicely.
Step 3
Add the wine and allow the alcohol to evaporate. Now, start adding the stock. This is the slow and boring part. Only add a ladle in at a time and maybe move the heat up a little to speed it up (not too high - the rice still has to cook). Keep stiring and once a ladle has been absorbed add another. This takes around about 30-40 minutes. Periodically check the granules to see if they are soft. If not, add some water (if you run out of stock) and keep mixing it through.
Step 4
Step 5
Step 6
Step 7
Serve on a bed of rockets (commence Jamie Oliver hate now) and some pepper. I'd probably suggest a nice white to go with it. Maybe something a bit more fruity rather than a dry white. Enjoy!
Now that you have learned how to make spicy lemon tuna risotto, please be sure to view these other seafood recipes.
Additional Recipes
Rate It!
Have you made this recipe? If so, please rate it.
Final Step: Share It!
Love this recipe? Why don't you share it with others or post a comment. Choose which one below.
