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Creamy Tuna Risotto

Great as a side dish, an appetizer or a main dish. Filling but not heavy.

Ready In:
45mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@parisucks
Contributor
@parisucks
Contributor
"Great as a side dish, an appetizer or a main dish. Filling but not heavy."
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  1. parisucks
    Great as a side dish, an appetizer or a main dish. Filling but not heavy.
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