Tuna Risotto with Smackerel

Last Updated on December 7, 2024

Rizotto with sterilized peas, corn, scallions, sun-dried tomatoes, garlic and natural sumac.

Ingredients:

1.5 cups of preferably round grain rice 200 g of natural sea bream 5 tbsp of pickled corn kernels 5 tablespoons spring onion pomace 5 tablespoons 2 tablespoons chopped sun-dried tomatoes 1 piece canned tuna (180 g) 1 piece garlic clove fresh parsley parmesan thyme pepper salt As needed: hot vegetable broth olive ole According to taste: 1 tbsp of cold butter

Procedure:

1. Fry the dry rice in two tablespoons of olive oil, then add twice the amount of water as the rice
2. Add salt and bring to a boil
3. Reduce the heat, cover the rice with a lid and cook, stirring occasionally, until it is cooked to the bite
4. Meanwhile, fry the white part of the spring onion in a little oil, then add the grated smakoun
5. When it is browned, add the sun-dried tomatoes, the tuna from which we have drained the liquid and the sliced garlic
6. Stir fry briefly and set aside (keep warm)
7. Stir the shmakoun mixture and corn kernels into the finished rice, add a little hot vegetable stock and salt as needed
8. Finally, sprinkle in the parsley and stir in the butter
9. Stir gently until the mixture is nicely combined
10. Serve sprinkled with parmesan cheese.

Recommendation:

(1 cup = 230 ml)

Note:

Written and photographed by Daniela Svobodová. Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda’s author: Daniela likes to cook …. and writes.Do you know what is Shmakoun, what is it made of and how to cook with it? Visit: www.smakoun.eu.