Tuna Risotto Napolitana Recipes

Steps:

• Heat stock in a saucepan and keep on the plate next to where you are making your rice. Keep hot.
• Heat oil in frying pan and add onion and garlic. Saute until soft.
• Stir in rice and cook 3 minutes until grains are coated with oil.
• Add 1 cup stock and stir until liquid is absorbed.
• Continue stirring in remaining stock 1 cup at a time until rice is tender and mixture is creamy. If rice is cooked after 3 cups don't add the 4th.
• Fold in tuna, herbs, semi-dried tomatoes, olives, lemon rind and juice, chilli and seasoning.
• To serve place paremsan shavings on top, extra chopped herbs and if desired a drizzle of olive oil.

Steps:

• Drain the tuna over a bowl. Stir the tuna water into the chicken or vegetable stock. Taste and add more salt as needed for a well-seasoned stock. Break up the tuna in a bowl, and add to it 1 of the garlic cloves, 1 tablespoon of the olive oil, and the parsley. Set aside.
• Bring the stock to a simmer in a saucepan and turn the heat to low.
• Heat the remaining tablespoon of oil over medium heat in a large nonstick frying pan or wide saucepan and add the onion. Cook, stirring, until tender, about 5 minutes, and add the remaining garlic. Cook, stirring, for about a minute, until the garlic is fragrant, and stir in the anchovies and tomatoes. Cook, stirring, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 minutes. Season to taste with salt and pepper.
• Add the rice and cook, stirring, until the grains of rice are separate and well coated with the tomato mixture, 2 to 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, rub the saffron between your fingertips and stir in, along with a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until it is just about absorbed. Add another ladleful of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to keep adding stock and cook for another 5 minutes or so. Taste and adjust salt.
• When the rice is cooked al dente, stir in the tuna mixture and peas and add another ladleful or two of stock and several twists of the peppermill. Stir for a couple of minutes, taste and adjust seasonings. The mixture should be creamy. Add a little more stock if it is not. Spoon onto plates or wide soup bowls and serve.

Steps:

• Heat oil in large pan and add onion, cooking until soft.
• Add rice and stir until fully coated in oil.
• Add canned tomates and water and bring to the boil.
• Simmer, covered, for 15 minutes - stir once or twice.
• Remove from heat and let stand, still covered, for 10 minutes.
• Stir in remaining ingredients and serve immediately.