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:

• Add olive oil, chopped onions, red pepper and garlic to an oven-proof pan and fry gently for 5 minutes to soften, stirring often.
• Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.
• Stir in the tuna and season with salt and black pepper. Cover the pan.
• Put in a preheated oven at 200 degrees C, 180 degrees fan, gas mark 6, for 20 minutes. Stir and add a little more liquid if necessary and cook for a further 10 minutes. Serve with the rocket and spinach if required.

Steps:

• 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.

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.

Steps:

• Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
• Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.