Risotto with tuna
Instructions
Peel and chop the onion, place it in a casserole with 40 g of butter and 2 tablespoons of olive oil.
Add the rice and 1/2 glass of wine and let evaporate.
Add a ladle of hot broth and cook the rice for 10 minutes, adding a little at a time other hot broth.
Then add the tuna with porcini mushrooms and bring the rice to cook for 7-8 minutes.
Season with salt, pepper and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1/2 onion
- 125 cl of broth
- 1 box of tuna ai funghi porcini (85 g boxes)
- 1/2 cup of dry white wine
- 40 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper