Creamy Tuna Risotto

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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Par boil rice in chicken broth for 5 minutes or until slightly softened.
  • Drain and set aside BOTH rice AND broth.
  • Brown garlic, pepper, celery and onion over medium heat.
  • Mix in rice and rosemary, and ladle broth over top until rice is covered. Lower to medium-low heat. Cover and cook for 10-15 minutes.
  • While rice is cooking, cube the tuna steak (about 1/2 inch cubes), season with black pepper and pan sear on high heat for 30 seconds on each side. Lay on top of rice and let cook at least five minutes.
  • Heat broiler to 350°F.
  • When rice is soft and broth fully reduced, mix in cream. Let cook two minutes and then set aside to steam for five minutes.
  • Cut thin slices of mozzarella.
  • Dish risotto into oven safe plates (ceramic pie plates work wonderfully) and cover with mozzarella slices and toss under broiler for 2-5 minutes, until cheese is melted and begins browning.
  • Serve immediately.
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