Monday, June 30, 2008

Tuna Risotto

1 1/2 c. rice
2 3/4 c. water
olive oil
1/2 onion, diced small
1 c. milk
1 c. grated mozzarella cheese
1 can tuna, drained

Cook 1 1/2 cups of rice in 2 3/4 cups of boiling water.  When first adding the rice to the water, also add 1 Tbsp. olive oil, salt, pepper, and oregano to taste.  Cook 15-20, until rice is done.

In a pot, saute the onion in 1 Tbsp. olive oil, with salt, pepper, and oregano (again).  When the onions are getting soft, add 1/2 c. milk and the cheese.  When the cheese is melted, add the tuna, breaking it into small pieces.  Add another 1/2 c. of milk to make it more like a sauce.  Cook on low for a few minutes, until it is all mixed well.

Serve over the cooked rice.

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