Tuna Risotto

Believe it or not this is from an Italian cookbook. Be sure to use good canned tuna in this. That means Albacore Tuna. 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.

TUNA RISOTTO

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
1/2  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.

(First published here in 2004.)