Risotto with tuna (2)
Instructions
Desalination and bone the anchovies, wash them and cut them into small pieces.
Wash and finely chop the parsley.
Boil the rice and leave it to drain al dente.
Saute 2 cloves of garlic in a pan with 5 tablespoons of olive oil and garlic will be blonde taking it off and add the tomato sauce and parsley and cook for 10 minutes.
Then add the tuna, anchovies, salt and pepper and cook for another 10 minutes.
Pour the gravy over boiled rice, stir and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 180 g of drained tuna in olive oil
- 300 g of tomato
- Salted anchovies
- Parsley
- 2 cloves of garlic
- 5 tablespoons of olive oil
- Salt
- Pepper