Risotto with tuna and champignons
8 servings
45 minutes
Tuna and mushroom risotto is a refined dish of Italian cuisine that combines the tenderness of rice, the depth of tuna flavor, and the richness of mushrooms. This variation of classic risotto gains new shades thanks to white dry wine and aromatic spices. The history of risotto traces back to northern Italy, where it is prepared with various ingredients, creating an endless array of flavor combinations. Here, salty tuna harmoniously complements the earthy notes of mushrooms, while green peas add freshness and a hint of sweetness. Grated hard cheese completes the composition, giving the dish a creamy texture. An ideal option for a cozy dinner, this risotto delights with its rich taste and is an excellent choice for seafood lovers and Italian gastronomy.
1
Wash the mushrooms, cut them into large pieces, salt, and sauté in a small amount of olive oil until cooked.
- Fresh button mushrooms: 500 g
- Olive oil: 5 tablespoon
2
Open the tuna, drain the juice, mash with a fork, and add to the mushrooms.
- Canned tuna in brine: 2 jars
3
Slice the onion into rings and fry in a thick-bottomed pot.
- Onion: 3 pieces
- Olive oil: 5 tablespoon
4
Add rice to the pot with onions, sauté for a few minutes, then pour in half of the vegetable broth. Cook for 10 minutes, then alternately add wine and the remaining broth to the rice. During the cooking process, add green peas.
- Rice: 2 g
- Vegetable broth: 700 ml
- Dry white wine: 2 glasss
- Frozen green peas: 1 glass
5
When the rice is ready, add mushrooms and tuna to the rice with peas and mix.
- Canned tuna in brine: 2 jars
- Fresh button mushrooms: 500 g
- Frozen green peas: 1 glass
6
Add spices to taste: thyme, marjoram.
7
Remove the pot from the heat, sprinkle the risotto with grated hard cheese on top, cover with a lid, and let it sit for about 15 minutes.
- Grated hard cheese: 100 g
