Risotto al Tonno

Name: Risotto al Tonno
Yield: Serves 4
Cuisine: Italy
Ingredients: butter; salt and freshly-ground black pepper; freshly-grated parmesan; 1 ½-2 pints hot chicken stock; salt and freshly-ground black pepper; 4 tablespoons butter; ¾ pound rice; 6 tablespoons dry white wine; 6 ounces tuna fish, pounded; ½ Spanish onion, finely chopped; 2 tablespoons tomato paste; 4 tablespoons olive oil; 2 tablespoons butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 tablespoons olive oil
2 tablespoons butter
½ Spanis

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

For the Sauce

Combine olive oil and butter in a deep saucepan and sauté the finely-chopped onion until golden. Combine tomato paste and dry white wine and stir into onion mixture with pounded tuna fish. Heat through, stirring constantly, and keep warm.

For the Risotto

Sauté ½ finely-chopped Spanish onion in