Summary

Ingredients

• 250 g rice
• 1 liter broth
• 0.5 ½ glass white wine, dry
• 0.5 ½ onion (s)
• 20 g butter
• 1 clove garlic
• 2 tablespoon olive oil, extra virgin
• 100 g tuna, in oil
• 1 bunch parsley

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Instructions

1. Peel and finely chop the onion and sauté in a saucepan with butter. Add the rice and roast for about 2 minutes, stirring constantly with a wooden spoon. Deglaze with white wine and let the liquid evaporate over high heat. In the meantime, add the broth that has been heated in a saucepan while still boiling hot, stirring occasionally. Let simmer for 15-18 minutes.
2. In a pan, heat the olive oil with the peeled, lightly pressed clove of garlic, add the drained tuna, chopped up with a fork and roast for 2 minutes. Stir more often.
3. Remove the garlic clove at the end of the cooking time, sprinkle the washed, finely chopped parsley over the tuna and mix well. Remove the risotto from the fire until it is creamy but firm to the bite, add the tuna mixture and mix well with the rice. Cover and let rest for 1 minute.
4. I don`t take a superfino Arborio, but it still works out well. And as for the olive oil, what`s in the house also fits.