Cyril Lignac's Flavorful Tomato, Tuna, and Olive Risotto Recipe

Recipe by Renowned Chef Cyril Lignac
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 people

Ingredients

• Tomato Broth: 70cl stock (1 cube in 1.4L water); 400g tomato sauce; A few basil leaves; 2 cloves garlic, peeled and degermed
• 350g arborio rice
• 1 peeled and chopped shallot (or onion)
• 10cl white wine
• 80g grated Parmesan cheese
• 40g butter
• 1 x 125g mozzarella, cubed
• 120g tuna in olive oil
• A few quartered green olives
• Basil leaves
• Olive oil
• Fine salt and ground pepper

Preparation

Tomato Broth:
Prepare the stock, add tomato sauce, basil leaves, and garlic cloves. Simmer gently.

Risotto:
In a sauté pan, toast the rice briefly with a spoonful of butter. Add shallot or onion and sauté without browning. Deglaze with white wine and reduce. Gradually add hot tomato broth, stirring for 18 minutes until absorbed. Continue adding broth as needed, incorporating any liquid from the pan edges.

Finishing:
Off the heat, stir in grated Parmesan, remaining butter, and mozzarella cubes. Incorporate tuna, olives, and fresh basil. Drizzle with olive oil, season with salt and pepper.

Plate on flat dishes, tapping the bottom to spread evenly.