Tuna and Asparagus Risotto
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Cooking time: 35 minutes for menu
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Risotto is so wonderfully flexible. You can put anything at all in it and have a quick, one-dish dinner. The only thing to keep in mind is to use small quantities, to keep everything in proportion. Add some fresh fruit for dessert if you like!
Tuna and Asparagus Risotto Time: 35 minutes
Tuna, capers and asparagus make a wonderful risotto for spring; 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.
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 cups plus 2 tbs chicken stock
4oz (120gr) asparagus
1 onion
1 carrot
1 stalk celery
1 tbs butter
1 can tuna, 6oz (170gr)
1 tbs capers
3/4 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not do this
lovely risotto justice. You will be disappointed. Trust me on this. Don't be tempted.....
Heat chicken stock and keep hot over low heat. Prepare asparagus, cutting to 1 1/2 inch length, reserving tips. Finely chop onion. Cut carrot and celery into small dice, about 1/4" (.5cm). Open and drain tuna. Loosen with a fork. In medium sauce pan heat butter; add onion, carrot and celery. Sauté 5 minutes, until starting to get tender. Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock and all of the asparagus except tips and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 2 '1/2 cups' are added put in the asparagus tips, capers and tuna. Before the last 1/4 cup is added 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 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.
Fresh Fruit
Something spring-like - strawberries? With a sprinkle of brown sugar and a tbs of Greek yogurt?
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Cooking Schedule: 35 minutes |
Grate Parmesan |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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