Tuna, Anchovy and Sesame Seed Risotto

L'Antro dell'AlchimistaReviews(1)
Gale T.: "The risotto has a strong fish flavor because of t…" Read More
8Ingredients
410Calories
35Minutes

Here's an Asian-inspired risotto that's cooked in a wok--or a large skillet, if you don't have a wok--and with sesame seeds folded in. Carnaroli rice may not be as familiar in the U.S. as Aroborio, but in Italy it is considered the rice of choice for risotto. Look for it at Italian grocers and many supermarkets. When possible, buy tuna and anchovy fillets that are packed in olive oil and sold in jars--also found at Italian markets.

Ingredients

  • 350 grams carnaroli rice (superfine, medium-grained rice)
  • extra-virgin olive oil
  • 1/2 white onion
  • 250 grams tuna in oil (drained)
  • 2 anchovy fillets (in oil)
  • sesame seeds
  • vegetable broth (1 lt.)
  • 5 ounces white wine

Directions

  1. Place a few tablespoons of extra virgin olive oil in a wok with the finely sliced onion and the chopped tuna.
  2. Saute for a few minutes until the onion becomes transparent.
  3. Add the rice to the wok and toast it.
  4. Add the wine and allow it to evaporate completely.
  5. Add the broth and cook for 18 to 20 minutes.
  6. Add the chopped anchovies.
  7. Serve garnished with sesame seeds.
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NutritionView more

410Calories
Sodium0%DV5mg
Fat11%DV7g
Protein14%DV7g
Carbs24%DV72g
Fiber12%DV3g

PER SERVING *

Calories410Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol0mg0%
Sodium5mg0%
Potassium130mg4%
Protein7g14%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber3g12%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Gale T. 1 Jun 2015
The risotto has a strong fish flavor because of the anchovy. I used medium-grain brown rice for a healthier dish and snuck in a few tablespoons of coconut oil to the olive oil. Compared to a risotto recipe I tried in the past, this one had fewer ingredients but still had a lot of flavor.