Italian risotto with salmon, tuna and peas

Recipe for risotto with salmon, tuna and peas

Preparation and cooking

• - Prepare vegetable stock.
• - Chop onion and let it fry slightly together with bay leaf in olive oil, on very low heat, stirring frequently. Use a non-stick frying pan.
• - Add rice and let it get milky, stirring frequently, 2 minutes.
• - At this point pour in wine, increase heat and let it evaporate, completely.
• - Then pour in boiling stock. At first, a couple of ladles and then one at a time.
  Stir now and then.
  Continue keeping your stock boiling.
  Cook until rice is tender.
• - Meanwhile ...
  ... crush tuna in a plate with a fork.
  Cut salmon slices into strips.
  Let peas drain well.
  Clean and wash chives and parsley. Pat dry with absorbent kitchen paper and put apart.
• - Some minutes before turning off the stove, add salmon, tuna and peas. Remove bay leaf and cut in parsley and chives. Stir accurately.

Just before serving

• - Let your risotto with salmon, tuna and peas rest for some minutes before serving.

Note

Tips

• - You can make vegetable stock with cube or, more simplier, letting a carot, onion and celery stalk boil, about 15 minutes, in 750ml (1.6 pints) water. You need more time but your result will be better. At the end, strain your stock and season with salt but beware: tuna and salmon are already salty.
• - Use dried chives and parsley in winter.

Menu planning

• - I created this risotto salmon, tuna and peas for a person who was to celebrate an important event in the house with a standing buffet and did not have much time for preparation. I did serve this risotto hot at the end. While guests could choose between meat and fish carpaccio, pies, vegetable flans, pizzas, omelette with truffles, biscuits and some kebab prepared by the butcher and cooked in the oven just before the start of the reception, the hostess house did risotto with calm, being able to dedicate to the guests. In fact, he had already prepared everything and just had to physically follow the various stages of cooking. You can make risotto even when there are guests if you prepare all ingredients in advance. The risotto should not be shot continuously unless you use ingredients that tend to stick to the bottom of the pan.
• - This is a risotto to choose for a full only-fish menu too.
• - I suggest 2 servings for your family menu.
  If served in a full menu or in a meal, buffet-style these ingredients are enough for more than 4 people.

Healthy eating

• - This salmon-pea-and-tuna risotto is so rich in ingredients that if you serve it in your family menu, you should complete your meal only with seasonal fruit.
  However, keep in mind that this recipe does not meet the principles of healthy eating.
  1) Too many ingredients derived from industrial production and, as a consequence of it, too much salt.
  2) Peas, already a source of protein, together with salmon and tuna. They all are a source of protein. Peas, like all legumes, should be associated with pasta or should replace other sources of protein.
• - Fiber per serving: 4.5 grams

Loretta

What's the right wine ?

Pair a still, medium body white wine to this risotto with salmon, tuna and peas. But you could also consider an Italian prosecco or a dry sparkling wine that are ideal for meals, buffet-style too.