On 22nd September 2015, This was Dinner…
This was a really good risotto. I have a habit of sticking things on ‘the list’ then wondering why and this was one of those dishes. I thought it was going to be mediocre, don’t ask why, I just did. Instead I got a risotto I just couldn’t get enough of. Expecting to have some left over for lunch the following day.
- Finely chop an onion
- Finely chop a garlic clove
- Dice some tomatoes
- Prepare some chicken (or fish) stock
- Drain a can of tuna
- Slice some (pitted) black olives
- Chop a red pepper into small pieces
- Toast some pine nuts
- Grate some parmesan
- Chop some parsley
- Get risotto rice, oregano, white wine vinegar, butter, oil & seasoning
Mix the tuna, olives, parsley, a third of the red pepper, a sprinkle of the oregano and a dash of white wine vinegar. Season.
Melt some of the butter and oil in a pan and add the onion and garlic. Cook until soft and golden.
Add the rice and stir well ensuring all the grains are coated and are starting to turn transparent. Add a ladle of the stock and stir. When the stock has been absorbed, add the next ladle, repeating until the stock has gone and the rice is almost cooked.
Pop the tomatoes and the remaining pepper in another heated, oiled pan to cook for a few minutes until they are warm then add the pine nuts. Transfer this to the rice and continue cooking.