Monday, October 11, 2004

Tuna Risotto

Steve Bogner at Catholicism, holiness and spirituality described a wonderful sounding shrimp risotto which led to me mentioning this recipe for Tuna Risotto that a couple of people were interested in. Just be sure to use good quality canned albacore. Please! I'm beggin' here!

I think I got this from Gourmet magazine but it was a long time ago and I have seen a couple of Italian cookbooks with this sort of recipe. Be sure to use good canned tuna in this. I also could see using chunks of sauteed fresh tuna. My family would like either. However, the canned tuna makes it a midweek meal because I don't have to get fresh fish.

Step 1:
1 onion, minced
2 tablespoons olive oil
2 cups Arborio rice
Sauté onion until softened. Add rice and cook until well coated with oil.

Step 2:
1 teaspoon salt
½ cup dry white wine
6 cups chicken stock
Add salt and wine and cook, stirring, until wine is absorbed. Add stock and cook risotto-style (adding 1/2 cup stock at a time and stirring until absorbed). I tend to add 4 cups of stock, let it get absorbed by simmering, and then add the rest of the stock the "right" way. Its not "proper" but gets the same creamy effect and I can use that initial simmering time to make salad and dressing, etc.

Step 3:
12 ounces canned tuna, drained, broken into large pieces
Stir in during the last 5-10 minutes of cooking.

Step 4:
1 ounce grated Parmesan
Remove from heat and stir in immediately.

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