Tuna Risotto for 2

Ingredients

• 1 cup risotto rice
• 1 small shallot or 1/2 small onion, finely chopped
• 1 small celery stalk, very finely chopped
• 2 tbsp olive oil, or 1 tbsp olive oil + 1 tbsp butter
• 1 clove garlic, minced (optional)
• 1/3 to 1/2 cup white wine (optional)
• 4 cups hot stock or hot water, plus extra if needed
• 1 can tuna, drained well
• 1 lemon
• 1 tbsp butter
• 2 tbsp chopped parsley (optional)
• 1 tsp capers (optional)
• Black pepper
• Salt
• Pinch of chili flakes (optional)

Steps

1. Keep the stock or water hot in a separate pot.
2. In a wide pan, cook the shallot or onion and celery in the olive oil over medium-low heat for 5–6 minutes, until soft.
3. Add the garlic, if using, and cook for 20 seconds.
4. Stir in the rice and cook for 1–2 minutes, until glossy.
5. Add the wine and let it mostly cook off.
6. Add the hot stock one ladle at a time, stirring often and letting each addition mostly absorb before adding more.
7. Cook for about 18–20 minutes, until the rice is creamy and tender with a slight bite.
8. Stir in the capers, if using.
9. Gently fold in the drained tuna.
10. Turn off the heat and stir in the butter, lemon zest, a squeeze of lemon juice, black pepper, parsley, and chili flakes if using.
11. Taste and adjust salt at the end.

Notes

• Keep the risotto slightly loose and saucy, not stiff.
• Don’t over-stir after adding the tuna or it will break up too much.
• Parmesan is optional, but use only a little if adding it.
• Extra lemon at the table is a great finish.