Creamy Tuna Risotto
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 3 cups risotto rice
- 1⁄2 medium onion, finely diced
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 stalks celery, sliced
- 1⁄2 pint light cream
- 1 cup peas
- 1 lb tuna steak
- 1⁄4 lb buffalo mozzarella
- 1 tablespoon fresh rosemary
- 1 pint chicken broth
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 SUBMITTED BY
I've been working in restaraunts and bars since I was fourteen. I grew up in a family of cooks where my father would hand me a spoon and say "keep stirring this roux for the next hour. . . KEEP STIRRING!" and my grandmother had me frying foods at six years old. I spent the last two years in Spain, and for any food lover who's never been, get off your ass.