Risotto al Tonno (Risotto with Tuna) is a traditional Italian recipe for a classic risotto of rice cooked in wine and chicken stock that's finished by stirring in a tuna sauce. The full recipe is presented here and I hope you enjoy this classic Italian version of: Risotto with Orange (Risotto al Tuna).
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Ingredients:
For the Tuna Sauce:
4 tbsp olive oil
2 tbsp butter
1/2 Spanish onion, peeled and finely chopped
2 tbsp tomato purée
6 tbsp dry white wine
220g tinned tuna (about), flaked
For the Risotto:
60g butter
1/2 Spanish onion, finely chopped
350g risotto rice
6 tbsp dry white wine
900ml chicken stock
freshly-grated Parmesan cheese
salt and freshly-ground black pepper, to taste
Method:
Begin with the sauce. Heat the oil and butter in a pan, add the onion and fry gently for about 10 minutes, or until soft and golden brown. Add the tomato purée, wine and flaked tuna then mix thoroughly and allow to heat through, stirring constantly. Set aside to keep warm as you prepare the risotto.
Melt the butter in a pan, add the onion and fry for about 6 minutes, or until soft and translucent. Add the rice and cook, stirring constantly until it's coated in the butter and turns translucent.
Add the wine and then the hot chicken stock. Stir to combine, cover the pot and cook until the rice is just tender (about 20 minutes).
Five minutes before serving stir the tuna sauce into the pan. Adjust the seasoning to taste, add a little extra butter and some freshly-grated Parmesan cheese. Serve immediately, accompanied by a bowl of grated Parmesan cheese.
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