Tuna Risotto from the Pantry
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 25-ounce cans, water-packed light (not albacore) tuna
- 7cups chicken or vegetable stock
- 2 to 4garlic cloves (to taste), minced
- 2tablespoons olive oil
- 3tablespoons minced flat-leaf parsley
- ½cup minced onion
- 2 to 3anchovy fillets, soaked for 15 minutes in water to cover, rinsed and finely chopped (optional)
- 1(14-ounce) can tomatoes, drained and finely chopped
- 1½cups Arborio rice
- Salt and freshly ground pepper to taste
- ½cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- Generous pinch of saffron
- 1cup thawed frozen peas
Nutritional analysis per serving (6 servings)
467 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 25 grams protein; 1185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the tuna over a bowl. Stir the tuna water into the chicken or vegetable stock. Taste and add more salt as needed for a well-seasoned stock. Break up the tuna in a bowl, and add to it 1 of the garlic cloves, 1 tablespoon of the olive oil, and the parsley. Set aside.
- Step 2
Bring the stock to a simmer in a saucepan and turn the heat to low.
- Step 3
Heat the remaining tablespoon of oil over medium heat in a large nonstick frying pan or wide saucepan and add the onion. Cook, stirring, until tender, about 5 minutes, and add the remaining garlic. Cook, stirring, for about a minute, until the garlic is fragrant, and stir in the anchovies and tomatoes. Cook, stirring, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 minutes. Season to taste with salt and pepper.
- Step 4
Add the rice and cook, stirring, until the grains of rice are separate and well coated with the tomato mixture, 2 to 3 minutes.
- Step 5
Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, rub the saffron between your fingertips and stir in, along with a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until it is just about absorbed. Add another ladleful of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to keep adding stock and cook for another 5 minutes or so. Taste and adjust salt.
- Step 6
When the rice is cooked al dente, stir in the tuna mixture and peas and add another ladleful or two of stock and several twists of the peppermill. Stir for a couple of minutes, taste and adjust seasonings. The mixture should be creamy. Add a little more stock if it is not. Spoon onto plates or wide soup bowls and serve.
Private Notes
Comments
I prepared this last night; I cut everything in half - only 2 of us + tiny parrot. I used a 7-oz can of Genoa tuna in oil, all 3 anchovies and the whole can of tomatoes. Instead of discarding the juice I used it as part of the stock for the rice. Delicious! My husband had 2 helpings, something he rarely doess. The winner was Noodle, our Parrotlet, who normally tries everything we eat. When he came up for air, his beak was covered with tuna and rice. He only weighs 31 grams.
If you read the recipe, you would have seen that it called for 5 oz. cans. That said, Costco does indeed sell 7 oz. cans of Genoa tuna packed in olive oil. They come in a 6-pack. This is a superb tuna to use in any recipe, especially Mediterranean and Middle-Eastern salads, as well as pasta recipes calling for tuna. It's the most reasonably priced, best tasting canned tuna out there.
One additional note: the leftovers were fabulous when consumed days later. Perhaps, my wife thought, better than when freshly prepared. I suspect my wife was very hungry.
My family loved this. I think it is important to use tuna in spring water, not oil to add to the stock for the Risotto. It gave a nice depth to the risotto to have that extra tuna water in the broth. I used Tonnino Tuna Fillets in Spring Water, 2 jars and put the water in with the broth. It was splendid and so delicious!
I used a mixture of clam juice and vegetable broth, added capers, castelvetra olives and cherry peppers as well as Ortiz tuna. The cherry tomatoes were from my garden. This recipe is a keeper!!!!
I cut the recipe in half for two of us, but otherwise made as directed. Delicious but be careful of the salt, with so much layering, and the broth (mine was not low sodium) and the saffron, mine ended up slightly too salty. Peas are not a favorite in half our household so wondering if there is another veggie that might be just as good.
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