1 cup Arborio rice (200g), preferably
2 tablespoons tomato paste
1/2 cup dry white wine (120ml)
2 tablespoons olive oil
1/4 cup butter (50g)
Small onion, finely chopped (50g)
Garlic clove, minced
1/2 teaspoon Malagueta or Moth pepper
Small tomato, peeled and seeded, finely chopped (100g)
1 tablespoon salt or to taste
3 cups water (720ml)
2 cans of tuna in oil, drained (260g), flaked
1 cup Arborio rice (200g), preferably
2 tablespoons tomato paste
1/2 cup dry white wine (120ml)
2 tablespoons olive oil
1/4 cup butter (50g)
Small onion, finely chopped (50g)
Garlic clove, minced
1/2 teaspoon Malagueta or Moth pepper
Small tomato, peeled and seeded, finely chopped (100g)
1 tablespoon salt or to taste
3 cups water (720ml)
2 cans of tuna in oil, drained (260g), flaked
Place the rice in a bowl, cover with warm water, let it sit for 15 minutes and then drain
In a small saucepan, combine tomato paste and wine
Set aside
Heat the olive oil and butter in a medium skillet over medium heat
Add the onion and cook until lightly browned (about 1 minute)
Add the garlic, pepper, and reserved tomato paste mixture
Stir and cook for 2 minutes
Add the rice and tomato
Season with salt
Gradually add the water while stirring occasionally, until the rice is tender but still slightly firm
If necessary, add more water
Add the tuna, stir to combine, and cook for an additional 2 minutes
Check the seasoning and adjust as needed
The risotto should be creamy in the end
Serve immediately
(509 calories per serving)
