Risotto con Tonno e Pisellini (Rice with tuna sauce and baby peas)

SERVES: 4

PREPARATION TIME: 25 minutes

INGREDIENTS:

6 cups of vegetable stock
Colavita Premium Italian Extra Virgin Olive Oil
1 small in onion, finely chopped
2 cups Principe Arborio Rice
½ cup dry white wine, Niro Pecorino IGP
salt and pepper to taste
1 x 160g can Capriccio Tuna in Olive Oil
2 cups of Le Conserve della Nonna Lampomodoro
250g baby peas pre-cooked
1 tbsps. unsalted butter
Auricchio Provolone, grated

METHOD:

1. In a saucepan bring the stock to the boil, reduce heat and allow to simmer. In another saucepan, heat a good drizzle of olive oil, add the onion and sauté until translucent. Add the rice, then stir with a wooden spoon, making sure that all the rice grains are coated in oil.
   Add the wine and allow to evaporate. Now add all of the stock, salt and pepper, cover and cook for approximately 15 minutes over moderate heat.
2. Meanwhile, in another saucepan heat a good drizzle of olive oil, add the tuna and when lightly golden add the Lampomodoro sauce and the pre-cooked baby peas.
3. Check that the risotto is cooked to al dente. Remove from the heat and stir in butter and the tuna sauce until combine well. Add the provolone cheese if desired. Cover the saucepan and allow the risotto to rest, (mantecare) for a few minutes. Serve.

Buon Appetito!