Tuna Risotto
Total time: 35 minutes
Tuna, capers with a bit of carrot and celery, make a simple, tasty risotto; all cooked in the same pot to make it even easier! And remember: it will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Ingredients:
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
- 1/2 cup dry, white wine, 120gr, 4.2oz
- 2 1/4 cups chicken stock, 500gr, 17.6oz
- 1 bay (laurel) leaf
- 1 onion, 110gr, 3.9oz
- 1 carrot, 60gr, 2.2oz
- 1 rib celery, 50gr, 1.8oz
- 1 clove garlic, 3gr, .1oz
- 1 tbs butter, 14gr, .5oz
- 1 tbs olive oil, 13.5gr, .47oz
- 9oz tuna, 255gr, 9oz
- 2 tbs capers, 17gr, .6oz
- 1/2 cup Parmesan cheese - freshly grated, 50gr, 1.7oz
Instructions:
- Heat chicken stock with bay leaf and keep hot over low heat.
- Finely chop onion, garlic, carrot and celery.
- In medium sauce pan heat butter and oil over medium-high heat. Add vegetables and sauté until tender.
- Add rice and sauté, stirring, for 1 - 2 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock, the tuna and stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.
- If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
- Add the Parmesan and the capers, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1338 / 669 Total Carbohydrates: 116 / 58 Dietary Fiber: 9.5 / 4.75 Total Fat: 43.5 / 21.75 Saturated Fat: 18.5 / 9.25 Cholesterol: 166 / 83 Protein: 99 / 49.5 Calcium: 700 / 350 Sodium: 3104 / 1552 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
