Risotto with tuna (3)
Instructions
Brown the garlic in 50 g of butter and delete them when they are coloured.
Combine olives, anchovy fillets, minced chili peppers and FRY for 2 minutes; Add the tuna and chopped parsley.
Stir the whole thing again for 2 minutes, pour the rice and bring it to the cooking broth.
Finally, stir in the Parmesan cheese and the remaining butter.
Ingredients and dosing for 4 persons
- 350 g of rice
- 50 g of green olive pulp
- 100 g of tuna in olive oil
- 4 anchovy fillets
- 2 cloves of garlic
- 100 g of butter
- 1/2 chili
- Chopped parsley
- Grated parmesan cheese
- Broth