Tuna and Asparagus Risotto

Total time: 30 minutes
  Tuna, capers and asparagus make a wonderful risotto for spring; all cooked in the same pot to make it even easier! 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 (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
• 8oz (240gr) asparagus
• 1 onion
• 1 carrot
• 1 tbs butter
• 6oz (180gr) tuna
• 1 tbs capers
• 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated 

 Instructions:

• 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 into small dice, about 1/4"(.5cm).
• Open and drain tuna.  Loosen with a fork.
• In medium sauce pan heat butter; add onion and carrot. 
• 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 1/3 cup and continue adding 1/3 cup at a time and stirring. 
• Before the last 2 '1/3 cups' are added put in the asparagus tips, capers and tuna. 
• 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. 
• 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.