All in the kitchen:Cyril Lignac makes our mouths water with his recipe for risotto with tomato, tuna and olives

GENERAL INFORMATION

Preparation time:15 minutes
Cooking time:20 minutes
Recipe for 4 people

INGREDIENTS

• Tomato broth:70cl stock cube (1 cube:1litre400 of water); 400g of tomato sauce; A few basil leaves; 2 cloves of garlic, peeled and degermed
• 350g arborio rice (risotto rice)
• 1 peeled and chopped shallot or 1 peeled and chopped onion
• 10cl of white wine
• 80g grated parmesan cheese
• 40g of butter
• 1 125g mozzarella, cut into small cubes
• 120g of tuna in olive oil
• A few quartered green olives
• Basil leaves
• Olive oil
• Fine salt and ground pepper

PREPARATION

The broth
In the broth, pour the tomato sauce, mix and add a few basil leaves and the garlic cloves. Let simmer.

Rice
In a sauté pan, pour the rice, mix for a few seconds and add a spoonful of butter, stir with a spatula, add the shallot or onion, sauté together without browning. Deglaze with white wine. Let reduce. Pour in the tomato broth, mix again and cook for 18 minutes, stirring and taking in the cooking juices that form on the edges of the pan. Pour in broth when all the broth evaporates during cooking.
Dressing
At the end of cooking, add the grated parmesan and a piece of butter, as well as the mozzarella.
Place on flat plates, tap in the bottom of the plate so that