This rice dish was one of those easy dishes my mom would always prepare the morning of an unexpected picnic. Simple enough to make with all the ingredients lying around our pantry, it assembles into a great side salad. The dressing for this salad comes from the oil the tuna is packed in combined with the marinade of the artichokes.
For this dish, abandoned your idea of traditional risotto cooking methods and cook the rice as you would pasta.
*We recommend refrigerated for 1 hour before serving, stirring occasionally to allow juices to flavor the rice.
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