Truffled Tuna Risotto Recipe | Asparagus & Spring Pea
Creamy risotto with albacore tuna infused with truffle oil, asparagus, and peas. A refined seasonal meal. Cook it for a special dinner tonight.
Ingredients
- 2 cups uncooked Carniola or Arborio Rice
- 1½ cup of leeks, thinly sliced (whites and light green only)
- 1 bunch of asparagus, tough end cut off and chopped into bite size pieces
- 1 cup of fresh or frozen peas (if frozen, thaw ahead of time)
- 7 – 8 cups of vegetable, seafood or chicken stock, kept warm on stove top
- ½ cup dry white wine (or sub extra cup of stock)
- 1 lemon zested
- 2 jars of Tonnino Tuffle Albacore, drained
- ¼ cup of fresh green herbs chopped (basil, chives, parsley, tarragon or dill)
- 2 – 3 TB of olive oil
- Salt and pepper to taste
- Parmesan or pecorino optional to finish
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