Risotto (Rice) with Cucumbers and Tuna (from Can)
To prepare a delicious cucumber and tuna risotto, we start by preparing the vegetable broth. This can be done simply, using water with chopped carrot, celery, and onion, or we can opt for a broth made from vegetable cubes, preferably homemade for an authentic and natural taste. We bring the broth to a boil in a large pot, ensuring we have enough liquid to cover the rice later.
In the meantime, we take care of the cucumbers. We wash them well and peel off the green skin, then cut them into suitable cubes. In a heavy-bottomed pot, we add a tablespoon of olive oil or a knob of butter to start flavoring our dish. When the oil or butter is heated, we add the peeled garlic cloves, leaving them whole. They will infuse the oil with their intense aroma. After a few minutes on low heat, when the garlic becomes golden and aromatic, we remove it from the pot to prevent bitterness.
Now, we add the cucumber cubes to the pot and sprinkle a little salt to help release the juices from the vegetables. We let the mixture cook on the heat, stirring occasionally, until the cucumbers become soft and slightly translucent. At this point, we add the rice, stirring well to coat it with the flavored oil. We leave the rice for a few minutes until it becomes slightly glossy, indicating that it is ready to absorb the liquid.
The next step is to start adding the hot broth, ladle by ladle. It is essential that the broth simmers on low heat in parallel, so we can maintain a constant temperature and allow the rice to absorb the liquid gradually. We continue to stir constantly, ensuring that the rice cooks evenly, until it becomes al dente, meaning soft but with a pleasant texture.
Once the rice has reached the desired consistency, we turn off the heat and add the canned tuna, ensuring it is well drained of excess sauce or oil. We gently mix to combine the flavors and evenly distribute the tuna in the risotto. We let the dish cool slightly before serving, allowing the flavors to settle and enabling us to enjoy a tasty and healthy dish. This cucumber and tuna risotto is perfect for a quick meal or a savory dinner, being an excellent choice for lovers of light and fresh food.
Ingredients: For 2 servings: 120-130 g of Carnaroli rice (for risotto) 1-2 cloves of garlic 2-3 cucumbers (depending on size) 1 can of tuna * salt, oil/butter vegetable broth
