• 12 oz. Italian Arborio rice
• 5 oz. Peeled tomatoes
• 3 oz. Tuna (in oil)
• 1 onion
• 1 clove garlic
• 2 tablespoons Olio Carli olive oil
• mint leaves (3 – 4)
• 2 quarts hot broth (chicken, beef or vegetable)
• salt & pepper to taste
1• Crumble the tuna & cut up the mint leaves.
2• Combine the two and hold on the side.
3• These will be added to the risotto at the end of the cooking.
4• Finely chop the onion an garlic and saute them in a stainless steel pot together with the oil.
5• Add the tomatoes, stir and then let cook over medium heat for about 10 minutes.
6• Salt to taste, then add the rice and stir.
7• Start adding the hot broth, about a ladle at a time as the rice absorbs the hot liquid.
8• Continue to stir the risotto as it cooks.
9• When cooked and just before serving add the tuna and the mint leaves.
10• Stir well and serve hot.
11• This type of risotto is never served with cheese.
Preperation time: 30 minutes.
Cooking time for risotto: 16 – 20 minutes.