Ingredients
The following ingredients have 2 Servings
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 medium onion, chopped
- 1 cup (5oz, 150gr) peas, frozen or fresh
- 9oz (270gr) tuna, drained, broken apart
- 2 tbs fresh garlic chives, chopped
- 1 tbs fresh tarragon, chopped
- 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
Instruction
- Heat chicken stock to boiling and keep hot over low heat.
- Heat butter in a medium sauce
- Add onion and sauté 5 minutes, until starting to get 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 1/2 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
- Add peas to hot stock to thaw / cook.
- When stock is almost absorbed add another 1/3 cup (no peas) and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
- Add the peas, herbs, and tuna.
- If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
- Add the Parmesan, stir, pour into a bowl and serve immediately.
