Creamy Tuna Risotto

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 cups risotto rice
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 stalks celery, sliced
• 1/2 pint light cream
• 1 cup peas
• 1 lb tuna steak
• 1/4 lb buffalo mozzarella
• 1 tablespoon fresh rosemary
• 1 pint chicken broth

Recipe

• 1 par boil rice in chicken broth for 5 minutes or until slightly softened.
• 2 drain and set aside both rice and broth.
• 3 brown garlic, pepper, celery and onion over medium heat.
• 4 mix in rice and rosemary, and ladle broth over top until rice is covered. lower to medium-low heat. cover and cook for 10-15 minutes.
• 5 while rice is cooking, cube the tuna steak (about 1/2 inch cubes), season with black pepper and pan sear on high heat for 30 seconds on each side. lay on top of rice and let cook at least five minutes.
• 6 heat broiler to 350°f.
• 7 when rice is soft and broth fully reduced, mix in cream. let cook two minutes and then set aside to steam for five minutes.
• 8 cut thin slices of mozzarella.
• 9 dish risotto into oven safe plates (ceramic pie plates work wonderfully) and cover with mozzarella slices and toss under broiler for 2-5 minutes, until cheese is melted and begins browning.
• 10 serve immediately.